cream cheese

Directions

1. 1

   Cream Cheese 1 gallon whole milk 1/2 teaspoon salt 1 quart cultured buttermilk Pour milk and buttermilk into a large pan and suspend a candy

2. 2

   Cook over medium heat, stirring occasionally, until the temperature registers 170 degrees F

3. 3

   Keep mixture on the heat and keep the temperature of the milk between 170 degrees F and 175 degrees F

4. 4

   After 30 minutes, the mixture should start to separate into curds (the lumps) and whey (the liquid)

5. 5

   Line a strainer with several layers of moistened cheesecloth and set it inside a large bowl or pan to catch the drippings

6. 6

   Use a slotted spoon to lift the curds from the milk mixture and lay them in the cheesecloth

7. 7

   Pour the remainder of the whey through the cheesecloth and save the whey for other recipes

8. 8

   Let curds drain, at room temperature, for 2 to 4 hours