Ingredients
- 90 in a double boiler
- 90 prevent sweating off butterfat
- 40 place
- 2 ga milk
- 1/2 hansens -tablet
- 1/2 as evenly as possible (cubes)
- 1/2 balls
- 2 gallons milk
- 1/2 quart salt for every of water needed (plain)
- 1/2 c water (cold)
- 1/2 pound cheeses
- 7 tb cultured buttermilk
- 6 tb yogurt
cheese from 12 to 24 hours. A small cheese requires less time than a large one. Turn the cheese once or twice to ensure that the brine penetrates all sides. Drain for about an hour on a cloth covered rack. Cover and refrigerate. Keeps for a week or more, longer than most fresh cheeses. Posted on GEnie Food & Wine RT Aug 22, 1992 by COOKIE.LADY [MUMSIE] MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes
