Comments on: Creole Cream Cheese Recipe

By: T Bird

T Bird — Fri, 21 Jan 2011 17:46:19 +0000

I have been making Creole Cream Cheese for quite a few years now. I started with a recipe similar to this but it was not the product I loved as a child in the 1950s so I modified it until it was right. This is he recipe I have used for abut 9 years now.

1 Gal. 2% Reduced Fat Milk
2 Cups Buttermilk
1/4 tsp Salt
1 Rennet Tablet

Dissolve Rennet in 1 oz. filtered water. Pour Milk into non reactive bowl and add buttermilk and salt. Whisk lightly to dissolve salt. Add dissolved Rennet and whisk to mix well. Cover with Cheesecloth or Tea Towel and set undisturbed at room temperature. In 24 – 36 hours scoop curd into cheese molds and place over tray in refrigerator for at least 12 hours. Remove from molds and place in small margarine or cottage cheese containers with lids. Add Half and Half or Whole Milk before serving.

This recipe makes a firmer cheese round that is more like the Borden, Walker Roemer or Muller’s Milk recipes of the early 1950s.

By: Jan Nellis

Jan Nellis — Mon, 28 Jul 2008 13:51:47 +0000

This sounds like the perfect recipe for using raw milk. The milk is not heated to the point of killing the enzymes and the health benefits remain.

Don’t throw away the whey! Use it for baking breads. Replace any liquid called for with whey.

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!