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HOMEMADE CREAM CHEESE




Source of Recipe


From the recipe files of Sylvia Steiger


Recipe Introduction


makes 64 oz.


List of Ingredients




1 ga Whole milk
1 qt Cultured buttermilk
1/2 ts Salt


Recipe



Pour milk and buttermilk into a large pan and suspend
the thermometer in the milk. cook over medium heat,
stirring occasionally until the termperature reads 170
degrees.

Keep the mixture on the heat and the temp of the milk
between 170 and 175 degrees. After 30 minutes, the
mixture should start to separate into curds (the
lumps) and whey (the liquid).

Line a strainer with several lavers of moistened
cheesecloth and set it inside a large bowl to lift the
curds from the milk mixture and lay them in the
cheesecloth. Pour the remainder of the whey through
the cheesecloth andsave the whey other recipes.

Let curds drain at room temp for 2-4 hours. Remove
the cheese form the cheescloth and place in blender
with the salt. Blend until creamy.

Store the cheese in small containers with tight
fitting lids and refrgerate. Cheese can also be
frozen thawed and then beaten again in blender until
creamy.

Posted 09-10-93 by FRAN MCGEE on F-Inter Co

From the recipe files of Sylvia Steiger, GEnie
THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook
and PlanoNet Lowfat & Luscious echoes