Creole Cream Cheese | Tour Louisiana

A note regarding COVID-19

Due to suggested National and State restrictions over the spread of Coronavirus, most events have been cancelled, attractions, restaurants, bars, hotels and venues around the state have been temporarily closed or offering restricted hours. Please make sure to check the website, social media and or call ahead to the venue you are interested in visiting, to confirm that they are open.

Creole Cream Cheese

Creole Cream Cheese

Ingredients:

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

 

Instructions:

  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


Louisiana Videos
View More Travel Videos