Creole Cream Cheese Recipes

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CREOLE CREAM CHEESE



Creole Cream Cheese image

Creole cream cheese is Louisiana's answer to ricotta or burrata cheese. Traditionally, it's eaten with cream, sugar, and fruit spooned over the top or used as a substitute for yogurt.

Provided by Kelly Fields

Categories     Cheese     New Orleans     Buttermilk     Milk/Cream     Breakfast     Dessert     snack

Yield Makes 1½ quarts

Number Of Ingredients 3

2 quarts skim milk
1⁄4 cup buttermilk
1 rennet tablet

Steps:

  • In a large heavy-bottomed saucepot over medium heat with a kitchen thermometer attached to the rim, warm the milk and buttermilk to 85°F. Add one-quarter of the rennet tablet and transfer the mixture to a plastic container or bowl. Cover with plastic wrap and then poke a few holes in the plastic to allow the steam to escape. Let stand at room temperature in a cool spot in your house for 48 hours.
  • Use a slotted spoon to transfer the solids to a double layer of cheesecloth set over a bowl and discard the liquid. Wrap the solids in the cheesecloth and hang it over the bowl (to catch the whey) in the refrigerator for 24 hours.
  • Discard the whey. Pack the cheese into an airtight plastic container and store in the refrigerator for up to 1 week.

CREOLE CREAM CHEESE ICE CREAM



Creole Cream Cheese Ice Cream image

Provided by Food Network

Categories     dessert

Time 6h55m

Yield 1 quart

Number Of Ingredients 8

1 1/2 cups sugar
3 eggs
1 1/2 cups half-and-half
1 1/2 cups heavy whipping cream
2 tablespoons vanilla extract
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1 (11.5-ounce) package Creole cream cheese* (recommended: Bittersweet Plantation Dairy Creole Cream Cheese)

Steps:

  • In a large mixing bowl, whisk together sugar and eggs until fluffy and pale yellow. In a saucepot, combine half-and-half and cream. Bring to a simmer, but do not boil. Remove from heat. Stirring constantly, slowly blend cream mixture, 1 ladle at a time, into the egg mixture. Stirring will ensure that the eggs will not scramble. Add vanilla, cinnamon and nutmeg. Strain through a fine sieve and chill overnight, or for a minimum of 4 hours. When ready to use, whisk Creole cream cheese into the custard mixture until all lumps are removed. Pour into a home-style ice cream maker and freeze according to manufacturer's directions. Place ice cream in the freezer for 2 hours prior to serving.

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