Creole Cream Cheese
- 4 cups [1 L] buttermilk
- 22 cups [5.5 L] whole pasteurized milk [do not use homogenized milk]
Ice Cream
- 3 cups [750 mL] creole cream cheese
- 2 cups [500 mL] whipping cream
- 1 [14-ounce / 398-mL] can sweet condensed milk
- Sugar, if necessary
- 1 teasspoon [5 mL] vanilla
- 3 egg whites beaten until firm with 1/8 teaspoon [0.5 mL] baking soda
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Creole Cream Cheese
- Pour buttermilk into a large bowl; cover with a cloth.
- Let sit for approximately 24 hours.
- Then, the sweet milk will separate and curdled milk will appear.
- Line a sieve with 6 layers of cottoncheese cloth; sit on top of a bowl.
- Pour curdled milk in sieve; leave sweet milk to drain.
- Transfer thickened cheese to small bowls.
- Refrigerate.
Ice Cream
- Using a metal whip, mix together 3 cups [750 mL] Creole cream cheese and whipping cream until creamy.
- Press mixture through a sieve until smooth.
- Thoroughly mix in sweet condensed milk.
- If mixture is too sour, add a little sugar.
- Add vanilla; fold in beaten eggs whites and baking soda.
- Pour into an 8-cup [2-L] ice cream maker, manual or electric.
- Activate ice cream maker until mixture is frozen.
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