Creole Cream Cheese recipe at Nola Cuisine

Creole Cream Cheese used to be everywhere in New Orleans, but over time it all but vanished, especially outside Louisiana. In the post I walk you through making it at home using skim milk, buttermilk, and rennet, letting curds form and drain, so what you end up with is this soft, slightly tangy farmer style cheese. It’s amazing with just sugar, cream or fresh fruit for breakfast, or even on toast with a little butter. Simple ingredients, old Creole tradition, and something hearty that feels like home. I also share a Creole Cream Cheese Ice Cream Recipe which is one of my favorite ways to enjoy this classic. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!