|
|
|
 |
|
|
Russian Egg Cheese
Easter Classic |
 |
|
4 dozen eggs
1 quart half and half cream
1 to 2 Tbls. salt
2 tsp. pepper
1 to 2 tsp. garlic powder
1 tsp. onion pwdr
1 to 2 Tbls. dried dill
(Any of the herbs and spices can be modified to taste preferences also)
|
Crack all of the eggs into a large pot(you can spray pot with non stick spray). Add the half and half. Beat this very well with a mixer, or you can mix it in a large bowl and then put it into a large pot.
Add the spices and herbs after it is mixed well. Cook on a low to medium-low heat stirring often if not constantly. You will cook it until it is the consistancy of scrambled eggs.
Remove from heat and then have a large collander in the sink ready with several pieces of cheese cloth strewn over it. You may use 2 and make smaller balls, this often works better. Grab cheese cloth from the tops and start to twist ( yes it is hot). It is a little of a process but keep squeezing and turning until the liquid is out or all you can squeeze out anyway. Next secure the cheese cloth at the top so it does not open, tying works best I think.
Hang egg cheese to dry for a couple of hours and then refrigerate until ready to use.
Cut into pieces like cheese and enjoy!
My mother used to hang the egg cheese out on the clothsline to dry, I usually hang it in the house somewhere.
|
 |
Preparation Time: 1 -1 1/2hour |
Serves: many |
| Recipe Origin: Russia |
|
Submitted by: |
|
Louise Scofield
Minnesota
United States |
|
|
|
|
| This recipe has been viewed 6424 times. |
|
|
|
