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Lancaster County Egg Cheese

The.french.connection's picture
Ingredients
  Eggs 6 , beaten
  Buttermilk 2 Cup (32 tbs)
  Salt 1 Teaspoon
  Sugar 2 Teaspoon
  Milk 2 Quart, warmed
Directions

MAKING
1) In a bowl, combine the beaten eggs, buttermilk, salt and sugar. Beat lightly.
2) In a pan, place the warmed milk and to this, pour the egg mixture.
3) Cover and heat for several minutes over medium-low heat, stirring occasionally.
4) Now, uncover and watch for the curds (the cheese) and the whey to separate.
5) As soon as they separate, into a pierced mold, spoon the curds gently using a slotted spoon.
6) On a bowl, balance the mold. The liquid can drip into this bowl.
7) Now, let the curds cool and drain.
8) When cooled and drained, onto a dish, unmold the cheese.

SERVING
9) Serve the egg cheese with bread and molasses.

TIPS
If you drop the curds into a sieve, the cheese will become as heavy as lead. Hence, it is important to remove the curds very delicately from the pan and just place in the mold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Breakfast
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
45 Minutes

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