Linn........question about your recipe

Linn,

I found this older post of yours. I have a question.......


"Here is a recipe that I have been making for years. It is the closest thing that I have found to Velveeta. This is one you can make without a cheese press.I let my milk really clabber well. I used live-culture plain yogurt to culture my fresh warm milk.

1 1/2 gallons clabbered milk
4 TBSP. butter
3/4 teasp. baking soda
2/3 cup soured cream
1 1/2 teasp. salt
1/2 teasp. cheese coloring (if desired)
Heat clabbered milk for 30 minutes at a temperature of 110 - 115 degrees farenheit. Strain and squeeze curd until fairly dry. Place curd in mixing bowl and stir in soft butter and soda until well mixed. Let stand covered for 2 1/2 hours. Put on stove in double boiler, adding soured cream, salt and cheese coloring. Cook until it looks like melted cheese. It will take a little while for the curds to melt into the cream. Stir constantly during this process. Turn into a buttered mold. I use a rectangle plastic container. Chill until set and slice to serve.
Hope you enjoy this recipe as much as I do.

The live culture yogurt clabbers the milk. I strain my fresh milk and stir in the yogurt. My oven has a bread proofing setting that I use in cold weather to keep the milk at the right temp. In warm weather just cover the container and let set until the milk clabbers. It usually takes about 12 hours. This is a good Velveeta substitute. I use it to make maccaroni and cheese, with salsa to make a hot dip, and we love it on crackers.

Do you chill the milk and skim the cream off, or just strain and measure out 1.5 galllons?? AND, the "soured cream" .......is that actually cream that sits out and sours, or is it "sour cream" like can be bought at the store?? This sounds like a great recipe and if it works, it will meet most of our cheese needs!! Thanks!!

__________________
Stephanie

Wife, Mom to 4 ( 2 in Tn, 2 in Gloryland), caretaker of chickens, rabbits, kittys, 2 dogs, 2 milk goats, 2 jersey cows, and 1 messy house