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Cream Cheese:
Ingredients:
- 2
cups whole milk (500 mL)
- 2
cups heavy cream (500 mL
- 2
Tbl fresh cultured buttermilk (30 mL)
- 1/4
tablet Junket rennet tablet
- 1
sterile white plain handkerchief (boil to sterilize, hang to dry
thoroughly)
Protocol:
- Combine milk and cream in a stainless pot. Gently warm to
70 F (21 C), stir regularly.
- Mix buttermilk thoroughly into the warmed milk-cream
mixture. Cover.
- Let sit 15 minutes. Meanwhile, dissolve 1/4 tablet of
Junket rennet in 1/4th cup cool water (30 mL).
- Thoroughly stir solution of rennet into inoculated
milk/cream, cover again.
- Allow to sit overnight at warm room temperature (70-75
F).
- The mixture should have gelled by the next morning.
Sprinkle 1/2 - 1 tsp salt on the surface. Stir briefly and gently with a whisk to produce pieces about
the size of a pea.
- Line a large strainer with the sterile handkerchief.
Gently pour the semi-liquid product into the cloth. Let drain for 30 minutes.
- Pick up the corners of the cloth, wrap corners in a looped
thick rubber band, hang over a bowl to drain. You may hang in a refrigerator if
your house is hot.
- Turn solidifying mass in the cloth to hasten drainage.
Store in a refrigerator. Use within a week or so.
Judi
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