Homemade Cream Cheese Recipe

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Homemade Cream Cheese Ingredients

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.
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The more you eat, the less flavor; the less you eat, the more flavor.
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This Recipe for Homemade Cream Cheese is one of thousands in the Recipes-to-go Cheese Cookbook.

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Homemade Cream Cheese Recipe
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Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

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This is a recipe for Homemade Cream Cheese from the recipe cookbook of Recipes-to-go (Cheese)

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If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.

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Watermelon --it's a good fruit. You eat, you drink, you wash your face.
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Homemade Cream Cheese

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

Homemade Cream Cheese Directions

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

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Homemade Cream Cheese Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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