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Title: Homemade Cream Cheese
Categories: Substitute
Yield: 64 Oz
| 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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