📝 About This Recipe
A legendary staple of the Crescent City, Creole Cream Cheese is a tangy, velvety farmer's-style cheese that dates back to the French settlers of Louisiana. Unlike commercial cream cheese, this version is light, slightly acidic, and traditionally enjoyed as a sweet treat rather than a savory spread. It’s a labor of love that transforms simple milk and cream into a soul-satisfying dessert that tastes like a cross between Greek yogurt, cheesecake, and Devonshire cream.
🥗 Ingredients
The Cheese Base
- 1/2 gallon Whole Milk (Ensure it is not ultra-pasteurized for best curd formation)
- 1 cup Buttermilk (Cultured, full-fat preferred)
- 2 drops Liquid Rennet (Vegetable or animal rennet works)
- 2 tablespoons Distilled Water (Cool, used to dilute the rennet)
The Finishing Cream
- 1/2 cup Heavy Cream (Cold)
- 2-3 tablespoons Powdered Sugar (Adjust to desired sweetness)
- 1/2 teaspoon Vanilla Bean Paste (Or pure vanilla extract)
Traditional Toppings
- 1 pint Fresh Strawberries (Sliced and macerated)
- 1 tablespoon Granulated Sugar (For the berries)
- 1/4 teaspoon Ground Cinnamon (A light dusting)
👨🍳 Instructions
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1
In a large, heavy-bottomed stainless steel pot, combine the half-gallon of whole milk and the cup of buttermilk. Stir gently to incorporate.
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2
Place the pot over low heat and warm the mixture very slowly until it reaches exactly 85°F (29°C). Use a digital thermometer to ensure accuracy; you don't want to scald the cultures.
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3
In a small bowl, mix the 2 drops of liquid rennet with 2 tablespoons of cool distilled water. Stirring the milk gently in a circular motion, pour in the rennet mixture.
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4
Stop the movement of the milk with your spoon so it is perfectly still. Cover the pot with a clean kitchen towel or a lid and place it in a warm, draft-free spot (like an unlit oven) for 18 to 24 hours.
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5
After 24 hours, check the pot. The milk should have separated into a solid 'curd' and a watery, translucent 'whey'. The curd should look like a soft custard and pull away slightly from the sides.
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6
Line a large colander with four layers of damp cheesecloth or a clean, thin flour-sack towel. Gently ladle the large curds into the colander, being careful not to break them up too much.
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7
Place the colander over a deep bowl to catch the dripping whey. Allow the cheese to drain in the refrigerator for 12 to 18 hours until it reaches a thick, spreadable consistency similar to Greek yogurt.
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8
Once drained, transfer the thickened cheese curds to a mixing bowl. Discard the whey or save it for baking bread.
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9
In a separate small bowl, whisk together the heavy cream, powdered sugar, and vanilla bean paste until slightly thickened but not yet holding peaks.
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10
Gently fold the cream mixture into the cheese curds. You want to keep some of the curd texture, so do not over-mix or whip it smooth.
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11
Macerate your sliced strawberries by tossing them with a tablespoon of sugar and letting them sit for 10 minutes until syrupy.
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12
To serve, scoop the Creole cream cheese into chilled bowls. Top generously with the strawberries and their syrup, and add a tiny pinch of cinnamon if desired.
💡 Chef's Tips
Temperature is key: if your house is cold, the milk won't set; use the oven with the light turned on to create a warm environment. Avoid ultra-pasteurized milk as the high heat treatment prevents the rennet from properly coagulating the proteins. If you cannot find liquid rennet, you can use 1/4 of a rennet tablet dissolved in water, though liquid is more precise for small batches. Don't squeeze the cheesecloth to speed up draining, or you'll lose the delicate, creamy texture and end up with dry, rubbery cheese. Store the finished cheese in an airtight container in the fridge for up to 5 days; the flavor actually improves after 24 hours.
🍽️ Serving Suggestions
Serve in a shallow bowl topped with warm, local Louisiana honey and toasted pecans. Layer it in a parfait glass with crumbled graham crackers and blackberry preserves. Enjoy it the traditional way: in a bowl with a splash of extra cream and a sprinkle of sugar for breakfast. Pair with a glass of chilled Sauternes or a light, sparkling Moscato d'Asti. Spread it over a slice of warm, toasted brioche or French bread for a decadent snack.