Description
This cheese recipe is perfect for serving with Easter ham.
Ingredients
Scale
- 12 large eggs
- 1 quart whole milk
- 2 Tablespoons granulated sugar
- 1 teaspoon salt
Instructions
- Line a strainer with cheesecloth and set aside.
- Combine 12 large eggs, 1 quart whole milk, 2 Tablespoons granulated sugar, and 1 teaspoon salt in a heat-proof bowl or the top of a double boiler and whisk until combined.
- Place bowl over a pot of water or assemble the double boiler and, over medium heat, bring the water to a simmer. Cook, stirring very frequently, until the mixture begins to thicken and then the curds separate from the whey. This will take 20-30 minutes from when you start to see the curds begin to form, and it will look similar to scrambled eggs when it is done.
- Pour the mixture into the cheesecloth to drain off the liquid (the whey), and allow to drain for several minutes. Then gather the cheesecloth, forming the cheese into a ball and squeeze out as much liquid as possible, allowing to cool until you can handle it, if necessary.
- Keeping the cheesecloth wrapped tightly around the cheese, drain for several hours or overnight in the refrigerator.
- Preheat the oven to 350°F and place the cheese in an oven-safe dish. Bake for about 30 minutes or until golden.
- Cool completely in the refrigerator before slicing. Serve with your Easter ham.
Notes
- Ensure to drain the cheese properly for the best texture.
- This cheese can be served with various dishes, but goes especially well with ham.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Cheese
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 300mg