Ingredients
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1
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2
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2
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-
-
-
-
-
-
-
-
-
-
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Directions
Homemade Cream Cheese,My mother used to talk about making her own cheese back in the “Old Country”. This makes a good creamy cheese, with no preservatives.,If you don’t use all of the cream cheese right away how long does it last?,Well, I read the recipe twice before I started and STILL did it wrong…but it still came out ok. I added the vinegar before I boiled the milk and it still congealed when it started to boil (curdles). So I just continued from there.
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Steps
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1
Done
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Bring Milk and Salt Very Slowly to the Boil. |
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2
Done
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Remove from Heat and Stir in White Vinegar. |
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3
Done
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Leave to Cool. |
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4
Done
|
When Cool Pour Mixture Into a Muslin Bag and Allow to Drip. |
