660841 Mon Oct 19 19:37:53 -0700 2009 15 9 New Orleans 0 5116040 Hello, I hope CH won't move this to Home Cooking as I'm fairly certain it's very specific to South Louisiana. I have the Times-Pickayune "Cooking up a Storm" and am intrigued by the Creole Cream Cheese recipe. A couple of questions: - Does anyone have experience making this product at home? From this recipe? - What is the typical use for this product? The cookbook is vague about "eating it for breakfast". I'm curious about the genesis and enjoyment of this product. Thanks in advance, Mon Oct 19 19:37:53 -0700 2009 56780 Monch 1 5116522 I can't tell you about the genesis of it, nor do I recall anyone in my family making it, but I do know that it was always in the house. Dorignac's still sells it I believe and there is a creamery, Smith's (I think, that you can order online from). I tried to order some from there and asked them a question via email, and the never responded, so I can't speak as to how good it is. My father makes creole cream cheese ice cream all the time and it is some of the best stuff you will ever eat. Tue Oct 20 04:38:37 -0700 2009 5116040 154901 roro1831 2 5116731 Smith's Creamery creole cream cheese is very high-fat, ultra-creamy....almost like a mascarpone. No trace of curds like the stuff from Dorignac's or Bittersweet Farms. Tue Oct 20 06:55:26 -0700 2009 5116522 12023 Hungry Celeste 1 5116528 The recipe works just fine; IIRC, it's a reprint of Myriam Guidroz's original recipe from the 70s or early 80s. Eating creole cream cheese is easy; just get a spoon and.... I like it with sliced strawberries (or any seasonal berry) and a drizzle of Steen's cane syrup for breakfast or dessert, or sprinkled with black pepper and a little sea salt as a snack/light lunch with a salad. Also good mixed with chopped fresh herbs & used as a schmear or dip. It's sort of like a cross between cream cheese & small-curd cottage cheese, with a bit of a tangy yogurt flavor, so it will work where any of those items are used. It makes good cheesecake, ice cream/gelato, pastry filling for danish/buns/king cake... Note: locally, John Folse's Bittersweet Farms, Smith's Creamery, and Dorignac's all sell creole cream cheese. The Smith's is the most cream-cheese-like, with no discernable curd. The other two have tiny, tiny curds. Tue Oct 20 04:44:29 -0700 2009 5116040 12023 Hungry Celeste 2 5116761 Thanks very much. Yes, HC, I believe that the recipe was from that source. I'm intrigued to try the recipe. Just have to accumulate the containers for draining and source the rennet. Regards, Tue Oct 20 07:12:43 -0700 2009 5116528 56780 Monch 3 5117101 Hey Monch, try cheesesupply.com. They have liquid animal and vegetable rennet (I haven't seen the recipe but it should call for liquid since it's a soft cheese) for $12. I've bought from there before. Tue Oct 20 09:14:53 -0700 2009 5116761 78662 uptownlibrarian 4 5117310 Thanks UTL! I'll check out that site. I walked across the street to the local Whole Paycheck (or Whole Foods, if you prefer) and they were offering riccota making classes. Sure enough, they stock rennet in the spice aisle! Who knew? Tue Oct 20 10:17:16 -0700 2009 5117101 56780 Monch 5 5117391 Wow, that's fantastic. I did not know that. This could revolutionize my life. The only warning regarding rennet that I've heard is not to get the "Junket" brand for cheesemaking. But they probably wouldn't have that at WF anyhow. Tue Oct 20 10:40:14 -0700 2009 5117310 78662 uptownlibrarian 6 5117406 You crack me up. Nope, it's "Malaka" brand rennet. Happy cheese-making. Tue Oct 20 10:42:42 -0700 2009 5117391 56780 Monch 7 5117422 That's hilarous - isn't "malaka" a less-than-nice Greek slang? Don't try to make Feta with it! Tue Oct 20 10:47:31 -0700 2009 5117406 78662 uptownlibrarian 8 5117448 Oh, my! They should have Googled their brand name before deciding on "Malaka". Yes, it would appear that I won't be bandying this brand name around my local diner! Tue Oct 20 10:54:51 -0700 2009 5117422 56780 Monch 9 5139201 Report out and request for comments: After a (48) hour drain in homemade containers, the consistency was between small-curd cottage cheese and sour cream. There was still whey resting on the surface. The taste was neutral and tangy. I can understand why this product can go savory or sweet. I tried it with cracked black pepper and sea salt...meh... A friend, raised in New Orleans, said that this is thinner than he remembers...it didn't help that his boss came over my shoulder and asked him if he mentioned that they had just finished chowing on Central Grocery muffs...we're in Madison, Wisconsin...I'm dejected. My thought is to poke MANY more holes in my draining containers and get this product closer to the consistency of neufchatel....Right? Please provide insight. I want to get this right, before I pass my northern Mid-West judgment. Thanks in advance, Monch Wed Oct 28 19:58:32 -0700 2009 5117448 56780 Monch 10 5139572 The classic version isn't quite as thick as neufchatel (though the contemporary Smith's Creamery version is that thick). If it still had whey on top, you didn't drain long enough (or, as you surmised, have enough holes in your strainer). The liquid covering packaged CCC is cream poured over the drained cheese...not whey. Heart-shaped, ceramic, French, coeur a la creme molds work nicely: http://www.amazon.com/HIC-Porcelain-24-Ounce-4-Inch-Coeur/dp/B0000CF4DH/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1256816591&sr=8-1 Thu Oct 29 04:44:27 -0700 2009 5139201 12023 Hungry Celeste 10 5139614 I wonder if you could drain it through a coffee filter over the bottom of a strainer/colander? This is a technique that I (and many others, it's not an original idea of mine) use to thicken yogurt. It might work for this. Thu Oct 29 05:25:31 -0700 2009 5139201 78662 uptownlibrarian 11 5139924 Thank you both, I'm going to try and salvage this batch with just that tactic, UTL. I have commercial sized filters and an oversize strainer. I'm crossing my fingers, but won't expect neufchatel consistency. I'll go for "drained yogurt". Thanks for all the feedback. Thu Oct 29 07:43:32 -0700 2009 5139614 56780 Monch 12 5140167 And don't forget to pour cream over the top before serving....that's what makes it wonderful. Thu Oct 29 09:03:32 -0700 2009 5139924 1111950 Liz Gober