> Thanks to everyone for the cards we have had so far.
>
[quoted text clipped - 3 lines]
>
> Kate
> Hope everyone else's Christmas is lights and music and family and friends.
> Good conversation, good food, good health and love.
Hope you find your camera, Jo! Here in Finland, the main event is on the
24th, Yule Eve. I will spend tonight at my eldest sister S and her
family (and the Blue cats), with my other sister A, our mum, and my
sister's sister- and father-in-law. We will have a good meal - our hosts
make the largest part of the meal, but we all bring something to the
table. It's become a tradition that I bring a home-made cream cheese for
the entree (starter) smorgasbord. It's in my fridge now, being pressed
into shape.

Signature
Marina, Miranda and Caliban. In loving memory of Frank and Nikki.
Stories and pics at http://koti.welho.com/mkurten/
Pics at http://uk.pg.photos.yahoo.com/ph/frankiennikki/
and http://community.webshots.com/user/frankiennikki
Jo Firey - 24 Dec 2006 16:59 GMT
>> Hope everyone else's Christmas is lights and music and family and
>> friends. Good conversation, good food, good health and love.
[quoted text clipped - 6 lines]
> become a tradition that I bring a home-made cream cheese for the entree
> (starter) smorgasbord. It's in my fridge now, being pressed into shape.
That sounds wonderful. I made cream cheese a long time ago, and it was
really good. I'll do it again if I ever get that much peace and quiet.
Jo
tanada - 26 Dec 2006 02:31 GMT
> Hope you find your camera, Jo! Here in Finland, the main event is on the
> 24th, Yule Eve. I will spend tonight at my eldest sister S and her family
[quoted text clipped - 3 lines]
> become a tradition that I bring a home-made cream cheese for the entree
> (starter) smorgasbord. It's in my fridge now, being pressed into shape.
OK, that just sounds too yummy. I want to see a recipe, PLEEEEEAAAASSSEEE!
Pam S.
Marina - 26 Dec 2006 03:30 GMT
> OK, that just sounds too yummy. I want to see a recipe, PLEEEEEAAAASSSEEE!
Maybe I shouldn't call it cream cheese, since there's no cream in it.
Anyhoo, it's very simple:
2 litres full milk (c. 4.23 pints)
800 millilitres sour milk
3 eggs
salt, seasoning of choice
Heat milk to boiling point. Beat sourmilk and eggs together. Pull hot
milk off heat, stir sourmilk mixture in, return to heat. When hot, take
off heat and cover for at least 15 minutes. Uncover, and with slotted
spoon lift curd into bowl. Stir in salt and seasonings (I usually add a
little chili powder for the colour). Pour curd into cheese press lined
with damp cloth and refrigerate for 24 hours. If you don't have a cheese
press, you can use a coffee filter with a weight on top. Next year, I'm
thinking of adding some chives for added taste.

Signature
Marina, Miranda and Caliban. In loving memory of Frank and Nikki.
Stories and pics at http://koti.welho.com/mkurten/
Pics at http://uk.pg.photos.yahoo.com/ph/frankiennikki/
and http://community.webshots.com/user/frankiennikki
tanada - 27 Dec 2006 06:16 GMT
>> OK, that just sounds too yummy. I want to see a recipe,
>> PLEEEEEAAAASSSEEE!
[quoted text clipped - 15 lines]
> can use a coffee filter with a weight on top. Next year, I'm thinking of
> adding some chives for added taste.
Thanks, I added it to my files to try out when I can.
Pam S. salivating