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This is traditional Slovak Easter cheese that is served Easter Sunday. It is traditionally served with baked ham and beet horseradish and is great on sandwiches. It is very mild in flavor and not like other cheeses.
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Инструкции
- Measure milk into a bowl, and set over a saucepan filled half way with simmering water. Heat until warm to the touch, then gradually start cracking eggs into the milk while stirring almost constantly. This will scorch very easily. Continue to stir slowly once all of the eggs are in, until the mixture resembles scrambled eggs.
- Pour into a cheesecloth bag and tie tightly. Hang from the sink faucet or over a bowl and allow to drain for 1 to 2 hours. Place on a cooling rack set over a pan or bowl and set a heavy object on top to press out the liquid. A cool cast iron skillet weighted with heavy cans works well. Press for about 2 hours.
- Carefully remove the weights and cheesecloth bag from the cheese. Refrigerate the cheese for several hours or overnight before slicing and serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1510g | |
| Calories 1341 | |
| Calories from Fat 758 | 57% |
| Total Fat 84.2g | 105% |
| Saturated Fat 34.62g | 138% |
| Trans Fat 0.0g | |
| Cholesterol 2331mg | 777% |
| Sodium 3455mg | 144% |
| Potassium 2104mg | 60% |
| Total Carbs 48.18g | 13% |
| Dietary Fiber 0.0g | 0% |
| Sugars 55.4g | 37% |
| Protein 97.85g | 157% |
Комментарии
29 марта 2012I have seen people make Mozzarella cheese like this.I bookmarked this very interesting recipe for later. Perhaps after Easter. Does it taste like Mozzarella? Could you name a cheese it is similar to?
