📝 About This Recipe
A vanishing treasure of Louisiana culinary history, Creole Cream Cheese is a silky, tangy delicacy that sits somewhere between a cloud-like yogurt and a rich farmer's cheese. This recipe honors the traditional slow-fermentation process, resulting in a slightly tart profile that perfectly balances the sweetness of sun-ripened fruit. Topped with a sprinkle of brown sugar and fresh berries, it offers an elegant, authentic taste of a historic New Orleans breakfast.
🥗 Ingredients
The Cultured Cheese Base
- 1/2 gallon Skim Milk (high-quality, not ultra-pasteurized)
- 1 cup Buttermilk (must contain active live cultures)
- 1 drop Liquid Vegetable Rennet (diluted in 1 tablespoon of cool water)
The Cream Dressing
- 1/2 cup Heavy Cream (cold)
- 1 tablespoon Powdered Sugar (sifted)
- 1/2 teaspoon Vanilla Bean Paste (or pure vanilla extract)
Macerated Fruit & Toppings
- 1 cup Fresh Strawberries (hulled and quartered)
- 1/2 cup Fresh Blueberries (rinsed)
- 2 tablespoons Granulated Sugar (for macerating the fruit)
- 1 teaspoon Lemon Zest (finely grated)
- 4 tablespoons Light Brown Sugar (for final dusting)
- 4-6 sprigs Fresh Mint (for garnish)
👨🍳 Instructions
-
1
In a large, heavy-bottomed glass bowl or stainless steel pot, combine the skim milk and the cultured buttermilk, whisking gently to ensure the cultures are evenly distributed.
-
2
Add the single drop of diluted rennet to the milk mixture. Stir using an up-and-down motion with a slotted spoon for about 30 seconds to incorporate without creating too many bubbles.
-
3
Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place it in a warm, draft-free spot in your kitchen (ideally between 70-75°F) and let it sit undisturbed for 24 hours.
-
4
After 24 hours, check the mixture. It should have formed a 'clean break,' meaning the curd is firm and jelly-like, separated slightly from the clear liquid whey. If it is still liquid, let it sit for another 12 hours.
-
5
Line a fine-mesh colander with several layers of dampened cheesecloth or a clean flour-sack towel. Gently ladle the curds into the colander, being careful not to break them up too much.
-
6
Gather the corners of the cheesecloth and tie them together. Hang the bag over a deep bowl or sink to drain. Allow the cheese to drain for 4 to 6 hours in the refrigerator until it reaches the consistency of a thick Greek yogurt.
-
7
While the cheese drains, prepare the fruit. In a medium bowl, toss the strawberries, blueberries, granulated sugar, and lemon zest. Let sit for at least 30 minutes to create a natural syrup.
-
8
Once drained, transfer the thickened Creole cream cheese curds to a clean bowl. Use a rubber spatula to gently fold in the heavy cream, powdered sugar, and vanilla bean paste until just combined but still slightly textured.
-
9
To serve, spoon a generous portion of the cream cheese into chilled glass bowls or shallow rimmed plates.
-
10
Top with a heap of the macerated berries and a drizzle of their accumulated juices.
-
11
Finish each serving with a heavy dusting of light brown sugar, which will begin to melt into a caramel-like glaze against the cool cheese.
-
12
Garnish with a fresh mint sprig and serve immediately while the textures are distinct.
💡 Chef's Tips
Use the best quality milk you can find; ultra-pasteurized milk has been heated to a point where the proteins won't form a proper curd. If you cannot find liquid rennet, you can use a 1/4 tablet of junket rennet dissolved in water, though liquid is more precise for small batches. Do not discard the leftover whey; it is highly nutritious and can be used in smoothies or as a liquid replacement in bread baking. For a firmer 'farmer's cheese' style, let the cheese drain for a full 12 hours, then whip it with a little more cream before serving. Ensure all your equipment is impeccably clean to prevent 'bad' bacteria from out-competing the buttermilk cultures during the long rest.
🍽️ Serving Suggestions
Pair with a hot cup of Café au Lait (coffee with chicory and steamed milk) for the ultimate New Orleans experience. Serve alongside warm, toasted French bread or brioche slices for a delightful crunch. Add a sprinkle of toasted pecans on top for a buttery, nutty texture that complements the tang of the cheese. For a brunch cocktail pairing, a classic Brandy Milk Punch or a light Mimosa works beautifully. In the autumn, swap the berries for warm, spiced sautéed apples or pears.