Creole cream cheese from The Good Book of Southern Baking: A Revival of Biscuits, Cakes, and Cornbread (page 305) by Kelly Fields and Kate Heddings

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Must stand 48 hours, and drain 24 hours.

  • EmilyR on July 16, 2022

    I have never had Creole cream cheese to know what I'm striving for, but this has an interesting consistency that is on par with burrata. I made a double batch which resulted in 475g of the cream cheese. While it's classified as 'sweet' it's more or less just not salty. It's basic and will be interesting to sort out a few applications for this.

  • EmilyR on July 05, 2022

    Recipe here : https://www.epicurious.com/recipes/food/views/creole-cream-cheese

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