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Egg Cheese

Deel op Facebook Print Recipe

Ingredients

  • 2 quarts fresh milk
  • 5 eggs
  • 2 cups buttermilk or sour milk
  • 1 tsp. salt
  • 1 tsp. sugar

Instructions

  • Heat fresh milk to the boiling point.
  • Beat eggs until lemon-colored.
  • Add buttermilk or sour milk, salt, and sugar.
  • Beat just until mixed, then pour slowly into the hot, fresh milk.
  • Cover and let set for 5 minutes.
  • Stir mixture until curds and whey separate.
  • With a slotted spoon lift the curds into a mold with drainage holes on the bottom.
  • Layer the curds into the mold lightly to prevent the cheese from packing heavily together.

Notes & Wine Advice

When thoroughly cooled the cheese can be sliced out of the container or unmolded onto a dish and served as a spread for bread.
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Course; Cheese
Cuisine; Amish