|My mother, Risky Case (90) and me (Jeri)|
For one thing, it is nonfat. For another, the texture is different. It's lighter and it feels more like a meringue than a cheese. But, because it's so light, it's versatile and it can be used in a wide variety of baked goodies.
I made it because I was looking for a Mother's Day cake and I found a recipe for Peach Creole Cream Cheese Pound Cake (recipe below). I made a few changes, so the recipe shown is the way I actually made it.
|You will need molds, a thermometer and rennet|
(any kind will work).
Before you begin, you will need something to hold the cheese as it drains. This can be molds or a sieve or even cheese cloth on a colander. I was making half the recipe, so my plan was to use the heart shaped (Coeur a la Creme) mold and one ricotta mold. Next time I will use 2 ricotta molds (more about that later).
Note: The ricotta molds will be our Facebook Special for May ($3 each), but if you don't tell anyone, I will give you the coupon code code now for the discount- MAYFBS. (Just mention it when you order.) If you are planning to use 1 gallon of milk, you will need 4 molds.
Creole Cream Cheese
From Home Cheese Making, p. 86
|My cute new kitchen (I just bought my first house).|
Note: This is 1/2 the recipe in our book.
1/2 gallon skim milk (may be reconstituted dry milk powder)
1/4 cup cultured buttermilk
1/4 teaspoon liquid rennet
Half-and half or heavy cream (optional)
1. Make sure the temperature of the milk is no cooler than 70F and no warmer than 80F. Place the milk in a large container.
|I used liquid rennet because it's easier (than the tablets) to measure small quantities.|
|This is our new thermometer. (I took one out for a test drive and I like it)|
|I got every bit of starter out of the cup by dipping it right in.|
|Measuring "a tad" from one of our mini measuring spoons.|
|This yogotherm is not necessary, I just like to use it.|
|Our new scoop - what can I say? I like our products!|
|At my age, you do stuff like this.|
|I checked it after 15 hours and it looked good.|
|This whey ended up in the garden.|
|It doesn't seem possible that this will set in the refrigerator, but it does.|
|There was some loss through the holes, but I scooped it up after a few minutes and put it back in the mold.|
|The coeur a la creme mold has a lot less holes than the ricotta, so it didn't drain as well. When I put the cheese on a plate, later, it didn't hold its shape. So, I scooped it up and used it with canned peaches and a little honey.|
|I sprinkled sugar on this.|
|I love the design the ricotta mold makes.|
Now I was ready to make the cake. I found the recipe at a Louisiana radio station website (oddly enough) and after making a few small changes, this is how I made it:
Mother's Day Peach Creole Cream Cheese Pound Cake
Yield: 12-14 Servings
|I don't have time to puree peaches, and the little jars come|
in handy. (These days most baby food has no added sugar.)
1 cup Creole cream cheese
1 small baby food jar of peaches
1 cup butter
3 cups sugar
1 tsp orange extract
½ tsp lemon extract
¼ tsp almond extract
1 tsp vanilla extract
3 cups sifted flour
¼ tsp baking soda
½ tsp salt
Preheat oven to 325º F. Grease and flour a 10-inch bundt or tube pan. In medium bowl whisk together the drained Creole cream cheese and 1 jar of baby food, blending well, then set aside. In a large mixing bowl on medium speed cream butter and sugar until light and fluffy. Add eggs, 1 at a time, blending after each addition. Add all flavorings to batter and stir lightly. Combine flour, baking soda and salt in a bowl. Alternately add flour mixture and peach cream cheese mixture to mixing bowl with butter, sugar and eggs. Beat well, scraping bowl a couple of times during process. Pour batter into prepared pan. Bake for 60-70 minutes. Cool before icing with your favorite glaze or the frosting recipe below.
|You can use your usual glaze instead of the frosting.|
3 tbsp butter
3¾ cups confectioner's sugar
1 jar baby food peaches
In a large bowl, cream butter with an electric mixer. Add sugar gradually, alternating with baby food. Whisk in peach purée and cream for 2 minutes. Frosting should be creamy, but not too stiff. Frost cake and allow to drip down sides.
Happy Mother's Day!