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 tablets are available in the baking supply section in supermarkets.
Creole Cream Cheese
- 1/2 gallon skim milk
- 1 rennet tablet
- 1/2 cup buttermilk
- 1 cup nonfat dry milk
Frozen Creole Cream Cheese
- 3 recipes (72 ounces) Creole Cream Cheese
- 1 quart milk
- 1 quart whipping cream (4 cups)
- 3 cups granulated sugar
- 3 teaspoons vanilla extract
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- Creole Cream Cheese: 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 for
- Place finished cheese in a bowl; use as desired. Creole cream cheese can be covered
and refrigerated up to 2 weeks.
- Frozen Creole Cream Cheese: Using back of a wooden spoon, mash 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
- Keep frozen until ready to serve.
- Serve with sauce desired.
This recipe can be halved.
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