Best Creole Cream Cheese Recipes

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CREOLE CREAM CHEESE



Creole Cream Cheese image

Creole cream cheese is Louisiana's answer to ricotta or burrata cheese. Traditionally, it's eaten with cream, sugar, and fruit spooned over the top or used as a substitute for yogurt.

Provided by Kelly Fields

Categories     Cheese     New Orleans     Buttermilk     Milk/Cream     Breakfast     Dessert     snack

Yield Makes 1½ quarts

Number Of Ingredients 3

2 quarts skim milk
1⁄4 cup buttermilk
1 rennet tablet

Steps:

  • In a large heavy-bottomed saucepot over medium heat with a kitchen thermometer attached to the rim, warm the milk and buttermilk to 85°F. Add one-quarter of the rennet tablet and transfer the mixture to a plastic container or bowl. Cover with plastic wrap and then poke a few holes in the plastic to allow the steam to escape. Let stand at room temperature in a cool spot in your house for 48 hours.
  • Use a slotted spoon to transfer the solids to a double layer of cheesecloth set over a bowl and discard the liquid. Wrap the solids in the cheesecloth and hang it over the bowl (to catch the whey) in the refrigerator for 24 hours.
  • Discard the whey. Pack the cheese into an airtight plastic container and store in the refrigerator for up to 1 week.

CREOLE CREAM CHEESE ICE CREAM



Creole Cream Cheese Ice Cream image

Every 4th of July we would have homemade vanilla and homemade creole cream cheese ice cream. Love them both but the creole cream cheese is my favorite.

Provided by Stacey Lawson

Categories     Ice Cream & Ices

Time 50m

Number Of Ingredients 6

2 pt creole cream cheese
1 c evaporated milk
1 egg white, stiffly beaten
1 c sugar
1/2 tsp vanilla extract
ice cream freezer/machine

Steps:

  • 1. Blend cheese and milk together. Add sugar and vanilla.
  • 2. Fold in egg white.
  • 3. Pour misture into ice cream freezer. Most ice cream freezers now will only churn until its done.

FRAMBOISE AND CREOLE CREAM CHEESE ICE CREAM FLOAT



Framboise and Creole Cream Cheese Ice Cream Float image

Provided by Food Network

Categories     beverage

Time 5m

Yield 1 serving

Number Of Ingredients 2

2 small scoops creole cream cheese ice cream
1/2 glass framboise lambic beer

Steps:

  • Place 2 small scoops creole cream cheese ice cream in a tall glass. Slowly pour the framboise lambic beer into the glass until the foam rises to the top. Serve with straws and spoons!

CREOLE CREAM CHEESE, NEW ORLEANS ORIGINAL



Creole Cream Cheese, New Orleans Original image

Creole Cream Cheese is a farmer style cheese similar in fashion to a combination of cottage cheese and sour cream. Although originally a product of France, many New Orleans dairies such as Goldseal and Borden's supplied the city with the product for many years. Today, Creole cream cheese may be purchased from Dorignac's on...

Provided by Donna Graffagnino

Categories     Other Desserts

Time 4h15m

Number Of Ingredients 5

2 gal skim milk (pasteurized ok, unpasteurized is better)
1/2 qt buttermilk
1/2 rennet tablet or 4 drops liquid rennet
half & half (optional)
sugar or splenda (optional)

Steps:

  • 1. Combine skim milk, buttermilk, and the ½ 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.
  • 2. Remove from heat, cover tightly and allow to sit 12 hours. Drain off the liquid, (which is whey remaining after the curds are formed), discarding this liquid or keep it to make homemade Ricotta. Put curds into very small stainless colanders or containers with drain holes. Let remaining whey drip off of the curds for 3 hours.
  • 3. In 16-ounce containers pack the containers half full with the cheese solids, then top with 8-ounces of half and half cream, if desired, or just put into 8-ounce containers. Chill and serve with sugar or fruit. Creole cream cheese is excellent in ice creams and pastries.
  • 4. *This recipe can be used to make Creole Cream Cheese Ice Cream. *Note: For savory cream cheese, omit the half & half and add a sprinkle of granulated garlic, granulated onion, dried or fresh chives, or any other herb that you like. Mix well and serve on celery stalks, bagels, toast, etc.

CREOLE CREAM CHEESE



Creole Cream Cheese image

The original indigenous cheese of New Orleans that has just about been abandoned by all of the large commercial enterprises that had gobbled up our local dairies during the latter part of the twentieth century. New Orleanians sprinkle the end product liberaly with sugar and half-and-half, topped fresh fruit or better yet, make Creole Cream Cheese Ice Cream. Note: If you've never experienced Creole Cream Cheese, the closest consistency probably would be that of Greek yogurt and could be eaten as such. This is one for the New Orleans natives.

Provided by gailanng

Categories     Dessert

Time P1D

Yield 8 serving(s)

Number Of Ingredients 3

2 quarts skim milk, room temperature
1/4 cup buttermilk, room temperature
12 drops liquid rennet or 1/4 tablet dry rennet

Steps:

  • Pour milk into a completely sanitized, 3 to 4 quart container, preferably stainless steel. Cover milk and place it in the warmest spot in your kitchen or on top of a warmed clothes dryer, until it reaches a temperature level between 70 - 80 degrees F. The milk may be heated slowly on the stove on very low heat, but do not allow its temperature exceed 80 degrees F.
  • When milk reaches the correct temperature, pour the buttermilk into a small bowl and add the liquid rennet, or if you are using dry rennet, dissolve the 1/4 tablet in the buttermilk. Pour buttermilk into warmed milk with skim milk. Stir mixture well and set it aside, covered with cheesecloth, to allow the liquid to form solid, but very soft, curds. Good drainage is necessary. The container should not be placed near heat or directly exposed to an airflow. The cheese should form curds in 24 to 36 hours. Avoid stirring or the curds will break.
  • When the curds are formed, line a large strainer or colander with cheesecloth and carefully pour the curds into the cloth. Place the strainer or colander over a bowl to hold the watery whey as it drains from the curds. When the curds no longer drip water, the cream cheese is ready to be chilled in the refrigerator. Keeps refrigerated for about 2 weeks.

Nutrition Facts : Calories 102.9, Fat 0.7, SaturatedFat 0.4, Cholesterol 5.2, Sodium 151.7, Carbohydrate 13.9, Sugar 0.4, Protein 9.9

DONNA'S CREOLE CREAM CHEESE ICE CREAM



Donna's Creole Cream Cheese Ice Cream image

Made with homemade Creole Cream Cheese, this delicious ice cream is a true labor of love. With the flavor of cheese cake and the texture of velvet, it will become one of your favorite homemade ice cream. Add additional ingredients if you want or top with your favorite cheese cake toppings for a truly special dessert. Recipe by...

Provided by Donna Graffagnino

Categories     Ice Cream & Ices

Time 10h25m

Number Of Ingredients 8

3 c sugar
6 eggs
3 c half and half
3 c heavy cream
4 Tbsp vanilla extract
4 c creole cream cheese
1/4 tsp cinnamon (optional)
1/4 tsp nutmeg (optional)

Steps:

  • 1. In a large mixing bowl, whisk together sugar and eggs until fluffy and pale yellow.
  • 2. In a saucepot, combine half-and-half and cream. Bring to a simmer, but do not boil. Remove from heat. Stirring constantly, slowly blend cream mixture, 1 ladle at a time, into the egg mixture. Stirring will ensure that the eggs will not scramble. Add vanilla, and optional cinnamon and nutmeg.
  • 3. Strain through a fine sieve and chill overnight, or for a minimum of 4 hours.
  • 4. When ready to use, whisk Creole cream cheese into the custard mixture until all lumps are removed. Pour into a home-style ice cream maker and freeze according to manufacturer's directions.
  • 5. Place ice cream in the freezer for 2 hours prior to serving.

CREOLE CREAM CHEESE SPAETZLE



Creole Cream Cheese Spaetzle image

Categories     Cheese     Side     Simmer     Boil

Yield makes 6 to 8 servings

Number Of Ingredients 6

1 pound flour (about 3 cups)
1 pound Creole cream cheese
4 eggs
1/4 cup chopped fresh herbs (such as parsley, thyme, or chives)
Salt and pepper
Olive oil or butter, to sauté

Steps:

  • Place the flour in a bowl and stir in the Creole cream cheese. Whisk in the eggs, one at a time, until you have a smooth batter. (If you still have too many lumps, you can strain the batter through a fine sieve.) Stir in the herbs and season with salt and pepper.
  • Bring a large pot of salted water to a boil. Select a colander with fairly large holes (about 1/4 inch). Pour in about a third of the batter and, with a plastic spatula, scrape the batter through the holes into the simmering water. The spaetzle will rise to the surface when they are ready, in about 3 minutes. Let them simmer on the surface for another 30 seconds or so, then use a slotted spoon or strainer to transfer them to a bowl of ice water. Repeat the process with the remaining batter.
  • To reserve the spaetzle until serving, drain them and toss with a little oil, then store them in a covered container (don't pack too tightly) and refrigerate until needed.
  • To serve, sauté the spaetzle in a hot nonstick skillet, with a little olive oil or butter, until they are lightly browned and crusty.

CREOLE CREAM CHEESE ICE CREAM



Creole Cream Cheese Ice Cream image

Provided by Food Network

Categories     dessert

Time 6h55m

Yield 1 quart

Number Of Ingredients 8

1 1/2 cups sugar
3 eggs
1 1/2 cups half-and-half
1 1/2 cups heavy whipping cream
2 tablespoons vanilla extract
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1 (11.5-ounce) package Creole cream cheese* (recommended: Bittersweet Plantation Dairy Creole Cream Cheese)

Steps:

  • In a large mixing bowl, whisk together sugar and eggs until fluffy and pale yellow. In a saucepot, combine half-and-half and cream. Bring to a simmer, but do not boil. Remove from heat. Stirring constantly, slowly blend cream mixture, 1 ladle at a time, into the egg mixture. Stirring will ensure that the eggs will not scramble. Add vanilla, cinnamon and nutmeg. Strain through a fine sieve and chill overnight, or for a minimum of 4 hours. When ready to use, whisk Creole cream cheese into the custard mixture until all lumps are removed. Pour into a home-style ice cream maker and freeze according to manufacturer's directions. Place ice cream in the freezer for 2 hours prior to serving.

CREOLE CREAM CHEESE



Creole Cream Cheese image

This is a recipe from one of my antique recipe books, 'The Picayune Creole Cookbook 1928 edition'. It is a bit richer than the store bought cream cheese, and a little bit tangier. Some eat it with sugar, others such as my self, love it just plain out of the container! It used to be found in the groceries here around New Orleans,...

Provided by Cindy d'Aquin-Pike

Categories     Cheese Appetizers

Time 1h

Number Of Ingredients 7

2 qt 2% milk, (goat milk is best!)
1/4 c buttermilk
8 dash(es) rennet (note:animal rennet is illegal now in the us, but veg. rennet is fine to use. if you can't find the drop form, use 2 tablets.)
heavy stock pot
cheese cloth
dairy themometer
colandar

Steps:

  • 1. Combine milks in stock pot. Bring to a warm heat, but do not boil the milk. Slowly raise the temp. to 110 degrees. Use a dairy themometer for this, but don't leave it in the pot while the milk is cooking. Slowly stir occ. to be sure that the milk isn't sticking to the bottem of the pot.
  • 2. After the milk has reached the correct temp., pour into a non-metal bowl. Add the rennet. Stir and cover with the cheese cloth. Allow the curds to sit on the counter for 24 hours. Do not stir. After a couple of hours you will notice that the water is seperating from the milk, and rising. That is the Whey. Do not throw it away, as ricotta cheese can be made from it. Recipe on that to follow.
  • 3. After the 24 hours, line the colandar with the cheese cloth, and carefully pour the curds into it. Do this over the stock pot that you started with. Allow to drain for about an hour. Take it out, put it into a container, and set to chill. The creole cream cheese is finished, and can now be eaten!
  • 4. The water that drained out of the curds can now be made into ricotta cheese by bringing it to a boil. Be sure not to scorch it or allow it to boil over. It will tighten up, and once chilled, can be used.

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