Teresa's Recipes
Creole Cream Cheese
Creole Cream Cheese is a delightful Southern delicacy that hails from the vibrant culinary tradition of New Orleans. This creamy, slightly tart cheese is a unique variation of farmer's cheese, perfect for satisfying your sweet tooth. Often enjoyed as a dessert, it's a versatile treat that pairs beautifully with fresh fruits, a drizzle of cream, and a sprinkle of sugar. Its rich flavor and smooth texture make it an ideal addition to both sweet and savory dishes, showcasing the rich agricultural heritage of Louisiana's dairy farms.
Ingredients
- 1 gallon Whole milk
- 1 cup Buttermilk
- 1/4 teaspoon Rennet
- 1 teaspoon Salt
- 1/4 cup (adjust to taste) Sugar
- for serving (such as strawberries, peaches, or blueberries) Fresh fruit
- for drizzling (optional) Heavy cream
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 25 minutes
- Cook Time: 0 minutes (drain time varies)
- Calories: 150
- Fat: 8g
- Carbs: 10g
- Protein: 6g
- Sodium: 150mg
- Sugar: 5g
Instructions
- In a large pot, heat the whole milk to 85°F (29°C). Remove from heat.
- Dissolve the rennet in a small amount of water and add it to the milk along with the buttermilk. Stir gently to combine.
- Cover the pot with a clean kitchen towel and let it sit at room temperature for 24 hours. This allows the curd to form.
- After 24 hours, you should see a solid curd has formed. Cut the curd into 1-inch cubes with a knife and gently stir to break it up a bit.
- Line a colander with cheesecloth and pour the curds into it. Allow it to drain for several hours, or until it reaches your desired consistency.
- Once drained, mix in the salt and sugar thoroughly. Taste and adjust sweetness if necessary.
- Serve your Creole Cream Cheese with a drizzle of heavy cream, a sprinkle of sugar, and a generous portion of fresh fruit on top.
Tips
- For a sweeter dessert, consider adding honey or maple syrup instead of sugar.
- Feel free to experiment with flavored extracts, such as vanilla or almond, when mixing in the sugar.
- This cheese can also be used in savory dishes, like spread on crackers or paired with charcuterie.