This is a traditional Easter cheese, that is quite bland. In fact, it really isn't a cheese at all.
The cheese that you see on the plate is 1/3 of the recipe. Even though this dish is not too popular at my house, we still make it as part of the tradition. Quite often guests just fall in love with it.
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1. Make a double thick cheesecloth bag thats rounded and about 4" in diameter.
2. Pour milk into large bowl and add eggs, salt, and pepper.
3. Beat until foamy.
4. Pour into saucepan and cook over LOW heat until it becomes SOFT scrambled eggs. Be careful and keep stirring because it burns easily.
5. Pour mixture into cheesecloth, twist the open end, tie, then hang from the inside of a kitchen cabinet, with a bowl underneath. Let it hang drain overnight.
6. Carefully remove cheese from bag to avoid breaking and cool in refrigerator. You can make this cheese a few days ahead of Easter, and store it in your refrigerator.
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|Serving Size: 1 Serving (315g)|
|Recipe Makes: 10|
|Calories from Fat: 322 (62%)|
|Amt Per Serving||% DV|
|Total Fat 35.8g||48 %|
|Saturated Fat 11.2g||56 %|
|Monounsaturated Fat 13.7g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 1522.8mg||469 %|
|Sodium 504.2mg||17 %|
|Potassium 488.1mg||13 %|
|Total Carbohydrate 3.1g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 3g|
|Protein 45.3g||65 %|
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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: 516
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