Homemade Cream Cheese

INGREDIENTS

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$
Cookbook and PlanoNet Lowfat & Luscious echoes

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