CREOLE CREAM CHEESE
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
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
The original indigenous cheese of New Orleans that has just about been abandoned by all of the large commercial enterprises that had gobbled up our local dairies during the latter part of the twentieth century. New Orleanians sprinkle the end product liberaly with sugar and half-and-half, topped fresh fruit or better yet, make Creole Cream Cheese Ice Cream. Note: If you've never experienced Creole Cream Cheese, the closest consistency probably would be that of Greek yogurt and could be eaten as such. This is one for the New Orleans natives.
Provided by gailanng
Categories Dessert
Time P1D
Yield 8 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 102.9, Fat 0.7, SaturatedFat 0.4, Cholesterol 5.2, Sodium 151.7, Carbohydrate 13.9, Sugar 0.4, Protein 9.9
HOMEMADE CREAM CHEESE
Provided by Michael Symon : Food Network
Categories condiment
Time 20h15m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Set up your grill for low, even heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides.
- Slowly heat the milk/cream over low heat to 86 degrees F. Remove from the heat. Mix in the starter packet, mixing for no more than 15 seconds. Allow to sit at room temperature for at least 12 hours.
- The next day: Ladle the solids into a cheesecloth-lined strainer set over a mixing bowl. Gather up the cheesecloth to cover the surface and refrigerate overnight, allowing the cheese to drain and firm up.
- The next day, pick up the cheesecloth and pour the cream cheese into a mixing bowl. Season with salt and stir to combine. (If you'd like a firmer cheese, continue to press.)
CREOLE CREAM CHEESE ICE CREAM
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.
HOMEMADE CREOLE CREAM CHEESE
This simple recipe comes from Kit Wohl's new Arnaud's Restaurant Cookbook, but was printed in my local newspaper. I can't wait to give it a try! --NOTE-- Cooking time is actually standing time.
Provided by Kim D.
Categories Creole
Time P2DT15m
Yield 1 unknown
Number Of Ingredients 3
Steps:
- Dissolve the rennet tablets in 1/2 cup warm (NOT HOT) water; stir until dissolved.
- In a large glass or stainless steel bowl, combine the skim milk, buttermilk and rennet mixture; Stir.
- Cover bowl with plastic wrap.
- Let stand at room temperature for 24 to 36 hours or until the mixture separates into curds and whey.
- The large white curds will sink to the bottom of the container while the watery, whey rises to the top.
- Line a colander with 2 slightly dampened layers of cheesecloth, letting 2 inches hang over the edge of the colander.
- Place the colander over a large bowl. Slowly pour in the curds and whey. The whey will drain off; discard it or, if you are feeling ambitious, you can use it to make ricotta or as a substitute for water or milk when you are baking.
- Leave the curds, covered and refrigerated, to continue draining and solidifying for another 24 hours or so before using.
- Fresh homemade cream cheese lasts about 1 week in the refrigerator.
- ~NOTE~ Central Market and Whole Foods both carry tablets of rennet, an enzyme that makes milk coagulate.
Nutrition Facts : Calories 1671.8, Fat 11.8, SaturatedFat 7.6, Cholesterol 86.6, Sodium 2522, Carbohydrate 225.2, Sugar 11.7, Protein 160.1
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