Comments on: Creole Cream Cheese Recipe

By: denis manchon

denis manchon — Wed, 06 Feb 2008 21:25:32 +0000

I do think that homogonized does not play a role here as skim milk has no fat(or very little) to be homogenized.
I find homogenized whole milk works well for mozarella and ricota cheeses.

By: Esther Cenac

Esther Cenac — Thu, 30 Aug 2007 17:36:28 +0000

I have one old, old creole cream cheese strainer form my mother and am seeking more of the same. It is aluminum. Have any ideas? Also, did you ever get a recipe using whole milk? I have made the cheese with skim but would like a creamier and heavier cheese. Any help on this would be appreciated. EAC

By: Danno

Danno — Fri, 29 Jul 2005 18:45:31 +0000

It’s a bit different than a store bought cream cheese, almost a farmer’s cheese, but it still has the tang of cream cheese. I actually have a recipe from Commander’s Palace for Creole Cream Cheese Cheesecake, which I’ve made in the past. It also uses conventional Cream Cheese, but it produces a lighter Cheesecake, very good, here is the recipe if you’re interested:

http://www.commanderspalace.com/las_vegas/recipes.php?detail=1&from=17&title=Creole Cream Cheese

I made this batch of CCC to make CCC Ice Cream, recipe forthcoming on NOLAcuisine.com!

By: stef

stef — Fri, 29 Jul 2005 18:29:03 +0000

hmm, very interesting! i’ve always wondered if i could make my own cream cheese. is this something you could use just like store-bought cream cheese, like let’s say, in a cheesecake? thanks!