Comments on: Creole Cream Cheese Recipe http://www.nolacuisine.com/2006/08/02/creole-cream-cheese-recipe-2/ Celebrating the Food and Drink of New Orleans Louisiana! Thu, 02 Feb 2012 16:40:22 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Mary http://www.nolacuisine.com/2006/08/02/creole-cream-cheese-recipe-2/comment-page-1/#comment-117648 Mary Sun, 16 Oct 2011 05:24:58 +0000 http://www.nolacuisine.com/2006/08/02/creole-cream-cheese-recipe-2/#comment-117648 Okay, this looks simple enough, but one question. Are you referriing to cultured buttermilk, like you buy in the store or real buttermilk as in the by-product of making butter. I make my own butter and have lots of the 'real thing'. Okay, this looks simple enough, but one question. Are you referriing to cultured buttermilk, like you buy in the store or real buttermilk as in the by-product of making butter. I make my own butter and have lots of the ‘real thing’.

]]> By: Funky Easter Bonnet and Creole Cream Cheese | RMKK Companion http://www.nolacuisine.com/2006/08/02/creole-cream-cheese-recipe-2/comment-page-1/#comment-117486 Funky Easter Bonnet and Creole Cream Cheese | RMKK Companion Thu, 11 Aug 2011 19:04:19 +0000 http://www.nolacuisine.com/2006/08/02/creole-cream-cheese-recipe-2/#comment-117486 [...] wanting to try my hand at some homemade cheese since watching Artois the Goat. My mind is made up, Creole Cream Cheese it [...] [...] wanting to try my hand at some homemade cheese since watching Artois the Goat. My mind is made up, Creole Cream Cheese it [...]

]]> By: Reagan http://www.nolacuisine.com/2006/08/02/creole-cream-cheese-recipe-2/comment-page-1/#comment-115625 Reagan Sat, 29 Jan 2011 18:34:20 +0000 http://www.nolacuisine.com/2006/08/02/creole-cream-cheese-recipe-2/#comment-115625 Love Creole Cream Cheese! I've had Chef Folse's creole cream cheese before, however we recently found a little dairy here in South Mississippi making their own creole cream cheese too. Country Girl Creamery out of Lumberton, MS. Love Creole Cream Cheese! I’ve had Chef Folse’s creole cream cheese before, however we recently found a little dairy here in South Mississippi making their own creole cream cheese too. Country Girl Creamery out of Lumberton, MS.

]]> By: frog http://www.nolacuisine.com/2006/08/02/creole-cream-cheese-recipe-2/comment-page-1/#comment-115451 frog Wed, 21 Jul 2010 18:27:49 +0000 http://www.nolacuisine.com/2006/08/02/creole-cream-cheese-recipe-2/#comment-115451 Dorignac's makes Creole Cream cheese, here is their recette: Dorignac’s Creole Cream Cheese Fred Little, manager of Dorignac's, and Mike Marchaud, cheese maker at the store for the past 18 years. 2 gallons skim milk 1/2 quart buttermilk 1/2 rennet tablet (available at cheese specialty stores) Half & Half optional Combine skim milk, buttermilk, and the ? rennet tablet in a stainless steel pot. Using a thermometer, bring the temperature of the milk to 80 degrees, stirring constantly and hold for five minutes. Remove from heat, cover tightly and allow to sit 3 hours. Drain off the whey (liquid remaining after the curds are formed) discarding this liquid. Pack the solids in 8-ounce portions topping with equal parts of half and half cream. Chill and serve with sugar or fruit. Creole cream cheese is excellent in ice creams and pastries. Dorignac’s makes Creole Cream cheese, here is their recette:

Dorignac’s Creole Cream Cheese
Fred Little, manager of Dorignac’s, and Mike Marchaud, cheese maker at the store for the past 18 years.

2 gallons skim milk
1/2 quart buttermilk
1/2 rennet tablet (available at cheese specialty stores)
Half & Half optional

Combine skim milk, buttermilk, and the ? rennet tablet in a stainless steel pot. Using a thermometer, bring the temperature of the milk to 80 degrees, stirring constantly and hold for five minutes. Remove from heat, cover tightly and allow to sit 3 hours. Drain off the whey (liquid remaining after the curds are formed) discarding this liquid. Pack the solids in 8-ounce portions topping with equal parts of half and half cream. Chill and serve with sugar or fruit. Creole cream cheese is excellent in ice creams and pastries.

]]> By: Louis Lavedan http://www.nolacuisine.com/2006/08/02/creole-cream-cheese-recipe-2/comment-page-1/#comment-115441 Louis Lavedan Sun, 18 Jul 2010 15:50:10 +0000 http://www.nolacuisine.com/2006/08/02/creole-cream-cheese-recipe-2/#comment-115441 It is sooo nice that we just happened to move back to Louisiana and are about 4 miles from Mauthe's dairy and the local Mains grocery sells creole cream cheese. It isn't as solid as what my mother used to make. As far as I remember, she took whole milk and put it in a large bowl with wax paper over it. After a day or so at room temperature, she would remove the cream and put it in molds with holes-I still have the molds somewhere in the kitchen-and let them drain. If the cream was yellowish and bitter, out it went. The good cream was very white. When ready to serve, you shook the rather solid cream cheese into a bowl and pored milk/cream over it. It was much bigger than the store bought of today. As far as I can tell the Germans ate it with salt/pepper and sometimes green onions; the French and Italians ate it with sugar. My father ate his with sugar but my German mother trained me on salt/pepper. I'm going to try your recipe soon. Thanks!! The only problem is the ease with which I can eat it. I definitely could gain weight very fast. The store bought says 2 servings per container--how about 2 containers per serving? It is sooo nice that we just happened to move back to Louisiana and are about 4 miles from Mauthe’s dairy and the local Mains grocery sells creole cream cheese. It isn’t as solid as what my mother used to make. As far as I remember, she took whole milk and put it in a large bowl with wax paper over it. After a day or so at room temperature, she would remove the cream and put it in molds with holes-I still have the molds somewhere in the kitchen-and let them drain. If the cream was yellowish and bitter, out it went. The good cream was very white. When ready to serve, you shook the rather solid cream cheese into a bowl and pored milk/cream over it. It was much bigger than the store bought of today. As far as I can tell the Germans ate it with salt/pepper and sometimes green onions; the French and Italians ate it with sugar. My father ate his with sugar but my German mother trained me on salt/pepper.
I’m going to try your recipe soon. Thanks!!
The only problem is the ease with which I can eat it. I definitely could gain weight very fast. The store bought says 2 servings per container–how about 2 containers per serving?

]]> By: Chrystal http://www.nolacuisine.com/2006/08/02/creole-cream-cheese-recipe-2/comment-page-1/#comment-115429 Chrystal Fri, 02 Jul 2010 20:22:02 +0000 http://www.nolacuisine.com/2006/08/02/creole-cream-cheese-recipe-2/#comment-115429 I made this recipe! It was my first time EVER making cheese...I think it turned out great! SO easy! Hoping my attempt at the ice cream will turn out good too! :) I made this recipe! It was my first time EVER making cheese…I think it turned out great! SO easy! Hoping my attempt at the ice cream will turn out good too! :)

]]> By: jo hansen http://www.nolacuisine.com/2006/08/02/creole-cream-cheese-recipe-2/comment-page-1/#comment-115394 jo hansen Wed, 02 Jun 2010 23:23:07 +0000 http://www.nolacuisine.com/2006/08/02/creole-cream-cheese-recipe-2/#comment-115394 I read Frances Parkinson Keyes novels for the local history (she could have skipped the novel parts but oh well) En fin, her books mention creole cream cheese and also cuite. I know this is a syrup byproduct of sugarcane but can't find out what it tastes like. Is this just a type of molasses or something quite different? I read Frances Parkinson Keyes novels for the local history (she could have skipped the novel parts but oh well) En fin, her books mention creole cream cheese and also cuite. I know this is a syrup byproduct of sugarcane but can’t find out what it tastes like. Is this just a type of molasses or something quite different?

]]> By: Creole Cream Cheese recipe at Nola Cuisine | Cuisine Junction http://www.nolacuisine.com/2006/08/02/creole-cream-cheese-recipe-2/comment-page-1/#comment-115317 Creole Cream Cheese recipe at Nola Cuisine | Cuisine Junction Thu, 01 Apr 2010 12:10:01 +0000 http://www.nolacuisine.com/2006/08/02/creole-cream-cheese-recipe-2/#comment-115317 [...] is the recipe for my latest Creole Cream Cheese post at Nola Cuisine. What a wonderful breakfast dish, Creole Cream Cheese, fresh fruit and sugar. [...] [...] is the recipe for my latest Creole Cream Cheese post at Nola Cuisine. What a wonderful breakfast dish, Creole Cream Cheese, fresh fruit and sugar. [...]

]]> By: Jeremy http://www.nolacuisine.com/2006/08/02/creole-cream-cheese-recipe-2/comment-page-1/#comment-115302 Jeremy Fri, 19 Mar 2010 02:05:10 +0000 http://www.nolacuisine.com/2006/08/02/creole-cream-cheese-recipe-2/#comment-115302 Renee, sometimes the weather can affect creole creme cheese making. Maybe that was the case? Renee, sometimes the weather can affect creole creme cheese making. Maybe that was the case?

]]> By: creole http://www.nolacuisine.com/2006/08/02/creole-cream-cheese-recipe-2/comment-page-1/#comment-114818 creole Thu, 21 Jan 2010 15:16:36 +0000 http://www.nolacuisine.com/2006/08/02/creole-cream-cheese-recipe-2/#comment-114818 it looks good and i'm proud of ny name. it looks good and i’m proud of ny name.

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