Creole Cream Cheese is a lost art. It was made by the Germans who settled in Louisiana back in the late 1800’s and with each new generation, fewer people are creating this wonderful soft cheese, Creole cream cheese is a form of farmers cheese that has its origins from the state of Louisiana. It is used in various dishes both savory and sweet.

The most popular use is in ice cream and mixed in with a New York style cheesecake. The cheesecake is what I remember as a young child and after leaving home at the age of 18, I never experienced it again until I returned home at the age of 42, One day I was reunited with this delicious cheese. I was strolling through the grocery store one day and was curious about the types of cheese they were carrying. As I was looking through the selections, I came across a sign that read “Creole cream cheesecake”. I was so excited that I had to buy one, Had I known better I would have bought two, but I figured I can always come back again.  I was sorely mistaken. The creole cream cheesecake was just as I remembered it. I am already a fan of cream cheesecake, but the addition of the creole cream cheese brings out a flavor that is almost hard to describe.  It is slightly sweet and tangy but enhances the flavor of whatever is mixed with it. Of course, I am hooked once again on this sweet dessert, and I go back to the store a week later but the spot on the shelf is empty. So, I returned the very next week, and it is still empty. This goes on for another three weeks and borderline panic starts to creep in. I began to wonder if they will ever restock this creole cream cheese.  Finally, there is a huge note hanging from the shelf.

“Dear customers. We apologize and regret that we are unable to offer the creole cream cheesecake. We do not make this item in store nor is it purchased from our normal vendors. This item is made by a little old lady who lives in Deridder, (central Louisiana) who brings her items to us, and we buy all that she has. Unfortunately, the creole cream cheese sells out within 12 hours. We do not know when she will be back or if she will ever come back. We do not know how much she will bring, if she ever comes back. So please forgive us and we thank you for your patronage.” It goes without saying, I was totally heartbroken. This is when I decided to take matters into my own hands.  I began researching the making of this cheese and began experimenting with its creation. There are not many variations in how to make this, but they all have the same ingredients, skim milk, buttermilk, and a rennet tablet. The rennet tablet is what starts the fermentation process. I have made this recipe many times now and the results are consistently awesome. So now I sharing this simple recipe so that you too may enjoy this hard to find creole cream cheese and maybe even create fond memories that ill last a lifetime.

Creole Cream Cheese

Gather ingredients

Skim Milk, Buttermilk, Rennet tablet

First Step

Heat Skim milk, buttermilk to 85 degrees then add 1/4 Rennet tablet

Put into a container and cover with plastic wrap. Let sit for 48 hours.

Strain and refrigerate for 24 hours

Use to make your favorite dish.

Tittle: Creole Cream Cheese Description: A farmers cheese that is tangy, slightly sweet and tart with a consistency similar to a creamy flan. Yield:10 Serving. 1/2 cup (114g) Ingredient List: Skim milk – 64 oz Buttermilk – 1/4 cup Rennet tablet – 1/4 of a tablet Instructions: Add ingredients to saucepan and heat to 85 degrees. Transfer to container and cover with plastic wrap. Place container in cool place away from direct sunlight for 48 hours. Drain liquid and transfer to cheese basket or cheesecloth and place in a container to catch liquid. Refrigerate for 24 hours. After 24 hours in refrigerator, cheese is ready to enjoy. Nutrition: Calories: 207 Total Fat: 13g Saturated Fat: 8g Sodium: 27mg Total Carbohydrates: 3g Sugar: 2g Protein: 21g

Welcome to WordPress! This is your first post. Edit or delete it to take the first step in your blogging journey.