Home-made Cream Cheese

Ingredients

• milk
• fine salt

Directions

1. Warm the milk in a pan until it reaches scalding point without boiling.

2. Remove the pan to a cold place, like a refrigerator, and let it sit for six hours.

3. Take off the cream and press it gently into glass cups, bowls, or deep saucers.

4. Sift a little fine salt over the surface of each portion.

5. Store in a cold place until ready to serve with heated crackers, salad, or gooseberry jam.