Creole Cream Cheese | Tour Louisiana

Creole Cream Cheese

Creole Cream Cheese


  • 1/2 gallon skim milk
  • 6 to 8 drops liquid vegetable rennet
  • 1/4 teaspoon salt



  1. Mix together the milk, rennet and salt in a big glass or stainless steel bowl. Cover loosely with plastic wrap and leave out at room temperature for 24 hours.
  2. There will be a large single curd floating in whey. With a slotted spoon, spoon pieces of the curd, as large as possible, into pint-size cheese molds.
  3. Put molds on a rack in a pan, cover loosely with plastic wrap and allow to drain, while refrigerated, for 8 hours.
  4. Turn cheeses out of the molds and store in covered containers for up to 2 weeks.
  5. Creole cream cheese is usually eaten by covering with a small amount of cream and sprinkling with sugar for breakfast. It is also eaten savory-style with salt and pepper.
Servings: Serves 12

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