Creole Cream Cheese And Satsuma King Cake Food

CREOLE CREAM CHEESE

Creole Cream Cheese image

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

Ingredients

2 quarts skim milk
1⁄4 cup buttermilk
1 rennet tablet

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.

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