Creole Cream Cheese for Breakfast Recipe

As seen in the 2027 Culinary Calendar

September 10, 2026

Stanley Dry, Photos by Eugenia Uhl,

Ingredients

Cream Cheese

1/2 gallon skim milk

1/4 cup buttermilk

1 rennet tablet

To serve

5 fresh digs washed and cut in half (My grandmother would send us to the fig tree in the back yard and tell us how many figs to bring back for breakfast)

2 tbsp. cream (I like to use half and half, but you can use heavy cream)

Piece of French bread

CREOLE CREAM CHEESE

1. Combine skim milk and buttermilk in a large pot. Stir to heat evenly. When it comes to heat to 85 F, remove from heat. Add about ¼ of the rennet tablet. Stir.

2. Transfer to a glass bowl and cover with plastic wrap. Poke holes in the plastic wrap for steam to escape. Set aside for 2 days. Do not place in refrigerator.

3. Line a glass bowl with 2 layers of cheesecloth. Using a slotted spoon, transfer the curds to the cheesecloth. Gather the ends of the cloth, lift from the bowl and tie the top together. Using a dowel or the handle of a wooden spoon, hang the the curds over a deep bowl. Place in the refrigerator to drain overnight.

4. To Serve Place 1/4 cup of Creole cream cheese in a bowl. Add figs or other fresh fruit. You can also use a drizzle of cane syrup, homemade fruit preserves or jam, or sprinkle a bit of sugar over the cream cheese.

5. Pour cream over fruit and cream cheese. Dip French bread into the cream cheese like a scoop or spread the cream cheese onto the French bread and enjoy.

Easy Does It

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