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Lancaster County Egg Cheese

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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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1804 Calories from Fat 853

% Daily Value*

Total Fat 95 g145.7%

Saturated Fat 44.6 g222.9%

Trans Fat 0 g

Cholesterol 1458.1 mg486%

Sodium 3114.6 mg129.8%

Total Carbohydrates 132 g44.1%

Dietary Fiber 0 g

Sugars 111.8 g

Protein 117 g233.6%

Vitamin A 67.8% Vitamin C

Calcium 229.8% Iron 33.8%

*Based on a 2000 Calorie diet

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Lancaster County Egg Cheese Recipe