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Cream Cheese:

Ingredients:

Protocol:

  1. Combine milk and cream in a stainless pot. Gently warm to 70 F (21 C), stir regularly.
  2. Mix buttermilk thoroughly into the warmed milk-cream mixture. Cover.
  3. Let sit 15 minutes. Meanwhile, dissolve 1/4 tablet of Junket rennet in 1/4th cup cool water (30 mL).
  4. Thoroughly stir solution of rennet into inoculated milk/cream, cover again.
  5. Allow to sit overnight at warm room temperature (70-75 F).
  6. 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.
  7. Line a large strainer with the sterile handkerchief. Gently pour the semi-liquid product into the cloth. Let drain for 30 minutes.
  8. 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.
  9. Turn solidifying mass in the cloth to hasten drainage. Store in a refrigerator. Use within a week or so.

 Judi


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