CHEAPER AND BETTER
1 gal whole milk
1 qt cultured buttermilk
1/2 tsp salt
A Recipe for
Homemade Cream Cheese
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. |
| John Barrymore |
This Recipe for Homemade Cream Cheese is one of thousands in the Recipes-to-go Cheese Cookbook.
If you want to make an apple pie from scratch, you must first create the universe. |
| Carl Sagan |
If you enjoy this Homemade Cream Cheese Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
This is a recipe for Homemade Cream Cheese from the recipe cookbook of Recipes-to-go (Cheese)
Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. |
| Albert Einstein (1879-1955) |
Food Tip |
Never eat more than you can lift. |
| Miss Piggy |
No, I don't take soup. You can't build a meal on a lake. |
| Elsie de Wolfe (Lady Mendl) |
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
There are three possible parts to a date, of which at least two must be offered: entertainment, food, and affection. It is customary to begin a series of dates with a great deal of entertainment, a moderate amount of food, and the merest suggestion of affection. As the amount of affection increases, the entertainment can be reduced proportionately. When the affection IS the entertainment, we no longer call it dating. Under no circumstances can the food be omitted. |
| Miss Manners' Guide to Excruciatingly |
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
Serves: 64
Homemade Cream Cheese Recipe brought to you by Recipes To-Go