Dear Reader,
A bit of a wait since I posted on the cheese spread I made, here is the recipe
2 gallon thick sour milk (like buttermilk) whole
1 tsp. soda
2 tsp. salt
1 cup cream
6 tblsp. butter ( real butter, not margarine)
Scald sour milk to 115 degrees, put in strainer, with cheese cloth, and let drain till completely dry. Put curds in bowl and rub soda in. Let se 2 hours. Melt butter and add to curds in a double boiler, stirring/mixing very well. Add cream gradually, heating till desired consistency. Let cool with a cover on top to prevent a skin from forming, it will thicken as it cools. Keep in frig. Will keep a week or so.
Use in soups or have at room temp. and spread for grilled cheese sandwiches.
Since we have our own cows/milk I have not made this from store bought milk. But from our own milk it has turned out very well and tasty. I make it pretty regular now.
In Joy
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