posted by Deborah 05-18-101 10:58 AM
Cream Cheese
Makes 1 1/2 cups
2 cups cream
2 tablespoons active culture buttermilk
Mix cream and buttermilk in a glass bowl or wide mouth jar that
has been washed with soapy water and rinsed with very hot water. Let stand, covered and undisturbed
at room temperature until cream has clabbered to nearly a solid with a thin liquid whey separated out.
Line a colander with dampened cheese cloth, turn the the cheese in and let sit for thirty minutes to one
hour.
Tie the corners of the cheesecloth, suspend for 3-4 hours.
Return the bag to the colander, add a weight and let drip until it completely stops. If it's over 80 degrees in your kitchen, do this step in the refrigerator.
Remove cheese cloth and store in Saran wrap.