* Exported from MasterCook * Homemade Cream Cheese Recipe By : Cheaper And Better Serving Size : 64 Preparation Time :0:00 Categories : Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 temperature reads 170 F. Keep the mixture on the heat and the temp of the milk between 170 and 175 F. After 30 minutes, the mixture should start to separate into curds (lumps) and whey (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 and save the whey other recipes. Let curds drain at room temp for 2 to 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 by: Fran McGee, Sep 10, 1993 Posted by: Sylvia Steiger , GEnie The.Steigers, CI$ 71511,2253, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes - - - - - - - - - - - - - - - - - -