Homemade Creole Cream Cheese - Cheese Recipes - Recipes for Cheese

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Recipe for Homemade Creole Cream Cheese from the Cheese section.

Homemade Creole Cream Cheese

Creole cream cheese is not usually available outside of South Louisiana. It is a lengthy procedure, but it is worth the effort. Rennet tables are available in the baking supply section in supermarkets.

1/2 gallon skim milk
1 rennet tablet
1/2 cup buttermilk
1 cup nonfat dry milk

In a large saucepan, heat skim milk to 170 degrees F; hold at that temperature for 20 minutes. This is most easily accomplished in a microwave oven with a temperature probe and HOLD feature. Use a nonmetallic bowl for the microwave. Immediately stir in rennet tablet, buttermilk and nonfat dry milk until blended. Cover with plastic wrap; let stand at room temperature 24 hours to clabber.

After 24 hours, carefully drain and discard liquid from cheese. Line a large, fine strainer with a double thickness of cheesecloth; place over a deep bowl. Carefully turn clabber into strainer. Cover with plastic wrap and refrigerate. Let drain 36 hours.

Place finished cheese in a bowl; use as desired. Creole cream cheese can be covered and refrigerated up to 2 weeks. Makes 24 ounces.

Frozen Creole Cream Cheese
3 recipes (72 ounces) Homemade Creole Cream Cheese
1 quart milk
1 quart whipping cream (4 cups)
3 cups granulated sugar
3 teaspoons vanilla extract

Using back of a wooden spoon, mash Homemade Creole Cream Cheese through a medium strainer into a large bowl. Add milk, cream and sugar; stir until blended. Stir in vanilla extract. Pour mixture into an ice cream freezer; freeze according to manufacturer's directions. Keep frozen until ready to serve. Serve with sauce desired.

Makes 1 gallon.

NOTE: This recipe can be halved.



We hope you enjoy your freshly made Homemade Creole Cream Cheese. This recipe came from Cheese's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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