*  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
   sylvia.steiger@lunatic.com, moderator of GT Cookbook
   and PlanoNet Lowfat & Luscious echoes
  
 
 
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