Country Butter - cooking recipe

Ingredients

5 sticks Parkay margarine
1 tsp. salt
2 c. cultured buttermilk
1 envelope unflavored Knox gelatine
1/2 c. cold water

Preparation

Let buttermilk and margarine warm to room temperature. Sprinkle gelatine over cold water in small saucepan and stir constantly over low heat until dissolved and begins to boil, about 3 minutes. Remove from heat. Add buttermilk and salt; stir. Add slowly to beaten margarine. Beat at low speed until all is well blended. Beat on high speed until fluffy and white. Yield: 3 (1-pound) cottage cheese containers. Freezes well.