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Title: Homemade Cream Cheese
Yield: 64 Oz

Ingredients

  -----------------------CHEAPER AND BETTER-----------------------------
      1 ga whole milk
      1 qt cultured buttermilk
    1/2 ts salt

Instructions

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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