FRANCO-AMERICAN CREAM CHEESE

Directions

1. STEP 1: Place the milk in a sauce-pan and place on stove to boil.

2. STEP 2: Put the citric acid in a mixing container and add 1/4 cup of water to it. The water is used to dissolve and neutralize the citric acid.

3. STEP 3: Within minutes the milk will begin to boil. As the milk boils, add the citric acid little by little until it is all added, but not all at once. The citric acid allows the milk to curdle.

4. STEP 4: After adding all the citric acid, allow to boil for 1 minute, and then take off the coagulated milk and place it in a muslin cloth to drain. Allow the coagulated/curdled milk to drain excess water from the muslin cloth by putting a weighty load on it for 3-5 minutes.

5. STEP 5: Add yogurt and salt (optional) to the drained milk and blend it in a blender or food processor until it becomes thick and creamy.

6. STEP 6: Transfer the blended paste again to the muslin cloth and tie. Allow excess liquid to drain for 15 minutes.

7. STEP 7: Collect the cream cheese and put in a container to refrigerate for several hours until it is ready for use.

8. STEP 8: Now just enjoy cream cheese as a spread/fill for bread and biscuits or in combination with other foods.