*  Exported from  MasterCook  *

                         HOMEMADE CREAM CHEESE

Recipe By     :
Serving Size  : 64   Preparation Time :0:00
Categories    :
 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       -----CHEAPER AND BETTER-----
  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.

 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
 [email protected], moderator of GT Cookbook
 and PlanoNet Lowfat & Luscious echoes



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