Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

HOMEMADE CREAM CHEESE

List of Ingredients




Serving Size : 64

1 ga Whole milk

1 qt Cultured buttermilk

1/2 ts Salt

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.



Recipe