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LOUISIANA CREAM CHEESE

1 Gallon of fresh cows milk, not pasteurized

Remove cream thoroughly, keep in refrigerator. Set milk in warm place to clabber. When thick, pour into thin flour sack or feed sack or thin pillowcase, turned inside out. Hold up by tying string to allow to drip. Shake once in awhile to prevent sticking to the sack. When fairly dry, remove from sack. Place in a bowl, top with cream & sugar, to taste. Try it, you might like it.