Home-made Cream Cheese
Fill a muslin bag with thick, sour milk. Allow it to drip into a basin placed underneath for 24 hours. This whey may be used in soups or for mixing cakes, Remove the "cheese" from the bag, add seasoning (including chopped chives if liked). Mash well with a fork, and fill small jars. Use as a sandwich spread.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19430903.2.38
Bibliographic details
Ngā taipitopito pukapuka
New Zealand Listener, Volume 9, Issue 219, 3 September 1943, Page 19
Word count
Tapeke kupu
61Home-made Cream Cheese New Zealand Listener, Volume 9, Issue 219, 3 September 1943, Page 19
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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