William Bohannon’s Creole Cream Cheese

Posted by philocrates 5/15/02 6:37:04 pm

1/2 gallon skim milk
1 tablet rennet
1/2 cup whole buttermilk
1 1/4 cups nonfat dry milk
Pinch of cream of tartar

In a large microwave dish heat the milk to 170 degrees F (75 degrees C) and hold for 20 minutes, using the “Hold” function and the microwave probe attachment.
Immediately stir in the other ingredients to blend.
Cover with plastic wrap and let stand for 24 hours at room temperature.

Drain and discard liquid from the cheese clabber.

Line a colander with 2 layers of cheese cloth and turn cheese into colander.
Place colander over bowl for more draining.
Cover with plastic wrap and refrigerate for 36 hours.

Place finished cheese into bowl use as desired.
Keeps 2 weeks covered in the fridge.

Makes 12 ounces.

NOTES: The cheese only took 3 hours to make.

After the Rennet tablet (crushed well) was sprinkled in the slightly cooled milk mixture, it clabbered right away (about 1 1/2 hours).
I drained it in the colander then put it in the cheese cloth and wrung it dry carefully.
The cheese needed several wringings with rest in between for sufficient drainage.
The finished cheese resembles Feta crumble cheese but the flavor is like mild mascarpone.
I put it in the food processor on high speed until it was very smooth and creamy like mascarpone.
I freshened the taste with a few drops of lemon juice (store bought mascarpone contains citric acid).

The cheese was not quite a smooth as the commercially whipped kind but the flavor was very good.
This recipe is the closest thing to mascarpone that one can make at home with ease.
A little tinkering with the proportions should yield a very good clone.

Alligator Sauce Piquante

This is a Cajun recipe which makes a thick stew which is traditionally served over rice.

3 pounds alligator meat*
Dollop of bottled steak sauce
1/2 cup solid vegetable shortening
1 1/4 cups all-purpose flour
3 large onions, peeled and chopped
1 large green bell pepper, seeded and chopped
1/2 cup chopped scallions
8 ribs celery, chopped
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon cayenne pepper, or to taste
1 cup water
Salt (optional)
Hot cooked rice

Chop alligator meat into small strips; add a dollop of steak sauce, to coat.
Heat some of the shortening in a large saucepot or Dutch oven; add alligator and brown.
Remove meat; set aside.

Add remaining shortening and flour; mix well.
add onion, green pepper, scallion and celery; sauté slowly until vegetables are tender.
Add tomato sauce and tomato paste; mix well. Add cayenne pepper and water.
Cover and cook over medium heat for 30 minutes.

Stir in reserved alligator meat.
Cook 1 hour, or until meat is tender.
Add salt to taste.

Serve over cooked rice.

NOTE: Any fowl or seafood can be used in place of the alligator meat.

Cajun Chicken Nuggets

1 envelope onion soup mix
1/2 cup plain dry bread crumbs
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon thyme leaves
1/4 teaspoon ground red pepper
2 pounds boneless, skinless chicken breast halves, cubed
Vegetable oil

In a large bowl, combine onion soup mix, bread crumbs, chili powder, cumin, thyme and pepper.
Dip chicken in bread crumb mixture, coating well.

Arrange chicken in a 13 x 9-inch microwave-safe baking dish, then drizzle with 2 to 3 tablespoons oil.
Microwave uncovered at HIGH for 6 minutes or until chicken is done, rearranging chicken once; drain on paper towels.

Cajun Pepper Steak

1 pound beef (round or sirloin) cut into strips
2 tablespoons vegetable oil
Tabasco sauce to taste (that means USE A LOT)
1 1/2 cups water
2 large onions, cut into strips
2 bell peppers, cut into strips
2 tablespoons cornstarch (or all-purpose flour and a little water)
Steamed rice

Brown steak in oil for about 5 minutes turning to go both sides. Add 1 1/4 cups of the water and Tabasco Sauce.
Simmer for 10 to 15 minutes.

Add the onions and and bell pepper and simmer for 5 minutes. Continue simmering until meat is tender.
If the gravy is too thin, thicken it by mixing 1/4 cup of water with the cornstarch or flour stirring until there are no lumps.
Remove beef mixture from heat and slowly add the thickening mix while you continue stirring. Return to heat and simmer until gravy thickens.

Serve over rice.
Garnish with chopped shallots and make sure the bottle of Tabasco is on the table.