Homemade Cream Cheese:

1 gallon whole milk
1 quart cultured buttermilk
1/2 tsp. salt

Pour milk and buttermilk into a large pan and suspend the thermometer in the
milk. Cook over medium heat, stirring occasionally until the termperature
reads 170 degrees.
Keep the mixture on the heat and the temperature of the milk between 170
and 175 degrees. After 30 minutes, the mixture should start to separate
into curds (the lumps) and whey (the liquid).
Line a strainer with several layers of moistened cheesecloth and set it
inside a large bowl. Then lift the curds from the milk mixture and
lay them in the cheesecloth. Pour the remainder of the whey through the
cheesecloth and save the whey for other recipes (buttermilk).
Let curds drain at room temperature for 2 to 4 hours.
Remove the cheese from the cheesecloth and place in blender with the
salt. Blend until creamy.
Store the cheese in small containers with tight fitting lids and
refrigerate.
The cheese can also be frozen, thawed and then beaten again in blender
until creamy.

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