With an electric mixer beat the eggs.
Add the rest of the ingredients and beat again.
Cook in a stainless steel double boiler, stirring constantly with a wooden spoon until all is curdled and the milk turns a watery color.
Line a colander with a large doubled square of cotton cheesecloth. Pour the mixture into the cheesecloth. Twist the cloth tightly around the cheese to squeeze the moisture out and form a ball. Tie and hang from the sink faucet or over a bowl and allow to drain for 1 to 2 hours or until all the water is gone.
Once completely cooled, carefully remove the cheesecloth and wrap tightly with plastic wrap. Refrigerate for several hours or overnight before slicing and serving.
Will stay fresh for about 1 week.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (97g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 65 (63%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 178.5mg||55 %|
|Sodium 82.1mg||3 %|
|Potassium 134.8mg||4 %|
|Total Carbohydrate 2.8g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 2.8g|
|Protein 6.8g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 103
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