Welcome to Foodie Friday!
Be sure to visit Gollum for more Foodie Fridays
This week I am featuring one of my oldest and dearest friends and his
creole cream cheese.
Bobby Villere and I were so close in high school and we have kept in touch over all these years.
I always adored Bobby and he was always there for me when I needed a shoulder.
Bobby and I have been through a lot together.
I cheered from the sidelines as he,
and the rest of the wildcats,
played under the Friday night lights.
He never missed one of my play productions.
We buried friends, shared broken hearts, and dreams.
And to this day, I never hear a Chicago song
that I am not instantly snapped back in time.
Sitting in his truck singing at the top of our lungs!
I have been so privileged to call him friend for more than 20 years!
Now, Bobby cooks and cooks a lot!
Here is his latest creation.
Yes, he made the cream cheese from scratch!
Here is the recipe for creole cream cheese:
1 gallon of skim milk (heated between 70 and 80 degrees)
1/2 cup of cultured buttermilk
1/2 tsp liquid rennet
Pour the milk into a large glass or plastic container. Add buttermilk and mix well. Add rennet and stir vigorously for a minute. Do not touch it again for 12-15 hours, cover with cheese cloth.
I then used a strainer lined with cheesecloth set in a bowl to allow the whey to separate from the curds. this draining should be done in the fridge for about 6-8 hours. transfer to a plastic container and there you go....
Mix with fresh fruit, sugar, or heavy cream.... or all three together
Thank you for sharing with us Bobby!
Thank you for being an amazing friend!
Cannot wait to have some!
Y'all be sure to come back next week
and see how Bobby turns this