Creole Cream Cheese New Orleans Original Recipes

CREOLE CREAM CHEESE

Steps:

• Pour milk into a completely sanitized, 3 to 4 quart container, preferably stainless steel. Cover milk and place it in the warmest spot in your kitchen or on top of a warmed clothes dryer, until it reaches a temperature level between 70 - 80 degrees F. The milk may be heated slowly on the stove on very low heat, but do not allow its temperature exceed 80 degrees F.
• When milk reaches the correct temperature, pour the buttermilk into a small bowl and add the liquid rennet, or if you are using dry rennet, dissolve the 1/4 tablet in the buttermilk. Pour buttermilk into warmed milk with skim milk. Stir mixture well and set it aside, covered with cheesecloth, to allow the liquid to form solid, but very soft, curds. Good drainage is necessary. The container should not be placed near heat or directly exposed to an airflow. The cheese should form curds in 24 to 36 hours. Avoid stirring or the curds will break.
• When the curds are formed, line a large strainer or colander with cheesecloth and carefully pour the curds into the cloth. Place the strainer or colander over a bowl to hold the watery whey as it drains from the curds. When the curds no longer drip water, the cream cheese is ready to be chilled in the refrigerator. Keeps refrigerated for about 2 weeks.

CREOLE CREAM CHEESE, NEW ORLEANS ORIGINAL

Steps:

• 1. Combine skim milk, buttermilk, and the ½ rennet tablet in a stainless steel pot. Using a thermometer, bring the temperature of the milk to 80 degrees, stirring constantly and hold for five minutes.
• 2. Remove from heat, cover tightly and allow to sit 12 hours. Drain off the liquid, (which is whey remaining after the curds are formed), discarding this liquid or keep it to make homemade Ricotta. Put curds into very small stainless colanders or containers with drain holes. Let remaining whey drip off of the curds for 3 hours.
• 3. In 16-ounce containers pack the containers half full with the cheese solids, then top with 8-ounces of half and half cream, if desired, or just put into 8-ounce containers. Chill and serve with sugar or fruit. Creole cream cheese is excellent in ice creams and pastries.
• 4. *This recipe can be used to make Creole Cream Cheese Ice Cream. *Note: For savory cream cheese, omit the half & half and add a sprinkle of granulated garlic, granulated onion, dried or fresh chives, or any other herb that you like. Mix well and serve on celery stalks, bagels, toast, etc.