I take 2 gallons of milk, and pasturize by heating to 165d.. While it cools I bring 1/2 cup to 1 cup of cultured buttermilk to room temperature. When the milk has cooled to a little warmer than room temperature, I add buttermilk and 1/2 junket tablet to milk. I allow this to set over night. I then cut the curd into small pices with a knife, including slicing several times as horizontally as I can. I then drain the curd in a colander lined with cloth(I'm using just plain muslin)at least ten hours or until most of whey is drained. Often times I do a little light pressing with weight in the colander. I then take out the cheese and stir it. From here I sometimes add herbs to part. I've made cream cheese frosting, used it on bagels, made cheesecake. it makes a wonderful cheese. I make it from goats milk.

Little Bit Farm

-- Little Bit Farm (littlebit@brightok.net), July 07, 2003

Answers

Hi, Thanks for the wounderful cream cheese recipe. It would be great if you would e-mail your Cheesecake recipe to me. I have one that I love - but I am always on the lookout for a better recipe or more tips. I would love to send my recipe your way if you are intrested. Christine

-- Christine Ulbrich (ccs@warpdriveonline.com), January 07, 2004.