Best 3 Creole Cream Cheese New Orleans Original Recipes
**Embark on a Culinary Journey to New Orleans with Creole Cream Cheese: Discover a Symphony of Flavors**
Prepare to tantalize your taste buds with the iconic Creole Cream Cheese, a New Orleans original that has captivated food enthusiasts for generations. This versatile dish, often served as a delectable appetizer or brunch item, is a harmonious blend of creamy cheese, zesty Creole seasonings, and a medley of fresh herbs. As you venture into the depths of this culinary delight, you'll encounter a symphony of flavors that dance upon your palate. From the vibrant green onions and bell peppers to the aromatic garlic and cayenne pepper, each ingredient contributes its unique essence to create an unforgettable taste experience. Indulge in the richness of the cream cheese, perfectly balanced by the tangy Creole spices, resulting in a harmonious union of flavors that will leave you craving more. Explore the diverse recipes featured in this article, each offering a unique interpretation of this beloved dish. Whether you prefer the classic Creole Cream Cheese, a zesty Crawfish Étouffée-stuffed variation, or a savory Shrimp Remoulade rendition, you'll find a recipe that caters to your culinary desires. Let your taste buds embark on a journey to the heart of New Orleans with this iconic dish, and experience the vibrant flavors that make Creole Cream Cheese a true culinary gem.
CREOLE CREAM CHEESE
Creole cream cheese is Louisiana's answer to ricotta or burrata cheese. Traditionally, it's eaten with cream, sugar, and fruit spooned over the top or used as a substitute for yogurt.
Provided by Kelly Fields
Categories Cheese New Orleans Buttermilk Milk/Cream Breakfast Dessert snack
Yield Makes 1½ quarts
Number Of Ingredients 3
Steps:
- In a large heavy-bottomed saucepot over medium heat with a kitchen thermometer attached to the rim, warm the milk and buttermilk to 85°F. Add one-quarter of the rennet tablet and transfer the mixture to a plastic container or bowl. Cover with plastic wrap and then poke a few holes in the plastic to allow the steam to escape. Let stand at room temperature in a cool spot in your house for 48 hours.
- Use a slotted spoon to transfer the solids to a double layer of cheesecloth set over a bowl and discard the liquid. Wrap the solids in the cheesecloth and hang it over the bowl (to catch the whey) in the refrigerator for 24 hours.
- Discard the whey. Pack the cheese into an airtight plastic container and store in the refrigerator for up to 1 week.
CREOLE CREAM CHEESE
The original indigenous cheese of New Orleans that has just about been abandoned by all of the large commercial enterprises that had gobbled up our local dairies during the latter part of the twentieth century. New Orleanians sprinkle the end product liberaly with sugar and half-and-half, topped fresh fruit or better yet, make Creole Cream Cheese Ice Cream. Note: If you've never experienced Creole Cream Cheese, the closest consistency probably would be that of Greek yogurt and could be eaten as such. This is one for the New Orleans natives.
Provided by gailanng
Categories Dessert
Time P1D
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Pour milk into a completely sanitized, 3 to 4 quart container, preferably stainless steel. Cover milk and place it in the warmest spot in your kitchen or on top of a warmed clothes dryer, until it reaches a temperature level between 70 - 80 degrees F. The milk may be heated slowly on the stove on very low heat, but do not allow its temperature exceed 80 degrees F.
- When milk reaches the correct temperature, pour the buttermilk into a small bowl and add the liquid rennet, or if you are using dry rennet, dissolve the 1/4 tablet in the buttermilk. Pour buttermilk into warmed milk with skim milk. Stir mixture well and set it aside, covered with cheesecloth, to allow the liquid to form solid, but very soft, curds. Good drainage is necessary. The container should not be placed near heat or directly exposed to an airflow. The cheese should form curds in 24 to 36 hours. Avoid stirring or the curds will break.
- When the curds are formed, line a large strainer or colander with cheesecloth and carefully pour the curds into the cloth. Place the strainer or colander over a bowl to hold the watery whey as it drains from the curds. When the curds no longer drip water, the cream cheese is ready to be chilled in the refrigerator. Keeps refrigerated for about 2 weeks.
Nutrition Facts : Calories 102.9, Fat 0.7, SaturatedFat 0.4, Cholesterol 5.2, Sodium 151.7, Carbohydrate 13.9, Sugar 0.4, Protein 9.9
CREOLE CREAM CHEESE, NEW ORLEANS ORIGINAL
Creole Cream Cheese is a farmer style cheese similar in fashion to a combination of cottage cheese and sour cream. Although originally a product of France, many New Orleans dairies such as Goldseal and Borden's supplied the city with the product for many years. Today, Creole cream cheese may be purchased from Dorignac's on...
Provided by Donna Graffagnino
Categories Other Desserts
Time 4h15m
Number Of Ingredients 5
Steps:
- 1. Combine skim milk, buttermilk, and the ½ rennet tablet in a stainless steel pot. Using a thermometer, bring the temperature of the milk to 80 degrees, stirring constantly and hold for five minutes.
- 2. Remove from heat, cover tightly and allow to sit 12 hours. Drain off the liquid, (which is whey remaining after the curds are formed), discarding this liquid or keep it to make homemade Ricotta. Put curds into very small stainless colanders or containers with drain holes. Let remaining whey drip off of the curds for 3 hours.
- 3. In 16-ounce containers pack the containers half full with the cheese solids, then top with 8-ounces of half and half cream, if desired, or just put into 8-ounce containers. Chill and serve with sugar or fruit. Creole cream cheese is excellent in ice creams and pastries.
- 4. *This recipe can be used to make Creole Cream Cheese Ice Cream. *Note: For savory cream cheese, omit the half & half and add a sprinkle of granulated garlic, granulated onion, dried or fresh chives, or any other herb that you like. Mix well and serve on celery stalks, bagels, toast, etc.
Tips:
- Use high-quality cream cheese for a smooth and creamy spread.
- Soften the cream cheese to room temperature before mixing to ensure a smooth consistency.
- Use a stand mixer or hand mixer to whip the cream cheese until light and fluffy.
- Gradually add the powdered sugar, one cup at a time, until the desired sweetness is reached.
- Add the vanilla extract and lemon juice for a classic Creole flavor.
- Chill the cream cheese spread for at least 30 minutes before serving to allow the flavors to meld.
- Serve the Creole cream cheese spread with crackers, bread, or fruit.
Conclusion:
Creole cream cheese spread is a delicious and versatile spread that can be enjoyed in a variety of ways. With its creamy texture, sweet flavor, and hint of tanginess, it is a perfect addition to any appetizer platter or party spread. Whether you are serving it with crackers, bread, or fruit, this classic New Orleans treat is sure to be a hit. So, next time you are looking for a quick and easy snack or appetizer, give Creole cream cheese spread a try. You won't be disappointed!
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