Almost extinct food

Creole Cream Cheese
When I was a kid this cheese could be found anywhere around town as every dairy in the area made it.
I believe it is a French Creole decent as I do not know if it was made in any other areas other than southern La.
My mom still has the strainer cups you use to make it in her attic somewhere.

Today you may be able to find it at a couple high end restaurants but I only know of one grocery store that sells it.
This store is 60 miles from my house so every time I am in the area I stop in and buy a few.
I bought three 6 ounce tubs of it today that cost me almost $12 with tax.
I guess when you are the only place that sells it you can charge what ever you want for it.
So it is very close to a extinct food today.

This cheese is like a cross between cottage cheese and sour cream. A thick yogurt.
It is made from the curds of milk that has had rennet added to it.
Has a sour tart taste to it. I guess you could call it clabber.
You then put the cheese in little strainer tubs to form the shape and drain off the whey.
Once the cheese is made you serve it with cream skimmed off the top of milk.
This gives it a sour and sweet taste as the cheese and cream clash each other.

Creole Cream Cheese and a slice of buttered toast. Yum Yum.

Do you have memories of a food from your youth that is extinct now?

I have given up looking for salt risen bread. Bakers know about it but say there just isn't a market for it anymore. My sister remembers our Mother making it, but never made it herself.

Don't eat much stink food or almost stink food here

Mom made an apple cake My wife and my sister both have the recipe and make it. It just doesn't seem to come out the same. Hers would have a crispy type top to it. It was just a thin lay on top about an 1/16 of an inch. the rest would be almost like a gooey brownie.

I don't miss liver and onions, or tongue, though neither is really an "extinct" food.

Like your creole cream cheese, these were foods borne out of necessity. You ate them because you couldn't afford to waste anything that could be consumed for food. The "yum yum" was probably beat into you with a switch or a belt, as in eat it and like it or pop's gonna whip your butt. Eventually if you choked enough down with no other option, you'd develop a taste for it.

Foods I ate growing but haven't seen in years:

boiled tongue

mountain oysters

I make a point of saving every tongue from every butchered animal we raise and I save every one from every deer I kill also. Boiled with a touch of salt. It's the finest snack meat on the animal. A close second would be headcheese made from the meat scraps of a pig.

My mother and grandmothers considered clabbered milk to be an essential ingredient in johnny cake.

I love liver and onions, one pound of liver to two pounds of onions, think why a lot do not like it is that they skimp on the onions. That chese I would not touch with that 10' pole.

That cheese sounds good

I just made fresh liverwurst and had liver and onions YUM put up some pickled pigs heart

Mountain oysters, head cheese, blood sausage, fried cabbage with fresh noodles, creamed rice, mince meat pie, etc. We raised and produced for consumption on the farm just about everything we ate except for coffee, sugar, spices, etc. We had pork, beef, chickens, pears, apples, strawberries, apples, figs, apricots, peaches, eggs, cheese, cream, milk, home made breads, pies, cakes, noodles, dozens of vegetable types, and our home made wine and beer. Probably why most of my relatives live into their 90's and a lot of them never spent a day in the hospital except for accidents and child birth.

Remember the story of the jug at the bottom of the corn silage? I'm not sure if I would try it.

Cream toast. Grandmother made pans of it. Sliced bread with fresh cream and sprinkled with sugar then toasted in the oven. Man it was good.
Ron

Clabbered milk. Many of the seniorist of the senior citizens still swear that clabbered milk was a treat equal to anything we have today. Especially with sugar sprinkled in it.

My father in law and mother in law talked about their parents making blood sausage in the 1940's and even into the 1950's.