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Creole Cream Cheese

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


  1. 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.
  2. 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.
  3. 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 36 hours.
  4. Place finished cheese in a bowl; use as desired. Creole cream cheese can be covered and refrigerated up to 2 weeks.
  5. 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.
  6. Pour mixture into an ice cream freezer; freeze according to manufacturer's directions.
  7. Keep frozen until ready to serve.
  8. Serve with sauce desired.

This recipe can be halved.

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