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Cream Cheese Recipe

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This recipe for Cream Cheese, by , is from From the Kitchen of: Elsie A. Moser, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Elsie Moser


2 gallons of separated milk
cup butter
1 tsp. baking soda
⅔ cup rich sour cream
2 tsp. salt
1 tsp. butter colouring

Take 2 gallons of separated milk let sour until thick. Heat until curd separates, let simmer hour. Cut with knife at that time. Strain through muslin. Let drip over night.
Let it become dry.

Put curd into a pan. To each quart of curd add cup butter and 1 tsp. baking soda.

Mix with hand and let stand 2 hours. When transparent place in double boiler over slow fire, when it begins to heat add ⅔ cup rich sour cream, 2 tsp. salt and 1 tsp. butter colouring. Keep stirring hour cooking time is required.

Pour into mold, glass or china. let stand over night. Take from mold, wrap in wax paper.

Store 3 weeks before using.




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