Cream Cheese

Cream Cheese

1 gallon whole milk
1 quart cultured buttermilk1/2 teaspoon salt
Pour milk and buttermilk into a large pan and suspend the thermometer in themilk. cook over medium heat, stirring occasionally until the termperaturereads 170 degrees.
Keep the mixture on the heat and the temp of the milk between 170 and 175degrees. 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 itinside a large bowl to lift the curds from the milk mixture and lay them inthe cheesecloth. Pour the remainder of the whey through the cheeseclothand save the whey for other recipes.
Let curds drain at room temp for 2−4 hours. Remove the cheese from thecheescloth 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 untilcreamy.