Easter Egg Cheese

Name: Easter Egg Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 cheese, 10 serving(s)
Ingredients: 18 large eggs; 1 1/2 quarts milk; 1 teaspoon salt; 1/2 teaspoon white pepper

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Recipe by Capn Ron

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. For additional pictures, please visit: http://www.capnrons.com/R_S_Easter_Egg_Cheese.html?id=RZ

READY IN: 45mins

SERVES: 10

YIELD: 1 cheese

UNITS: US

INGREDIENTS

Nutrition

18

large eggs
1 ¹⁄₂

quarts milk
1

teaspoon salt
¹⁄₂

teaspoon white pepper

DIRECTIONS

Make a double thick cheesecloth bag that's rounded and about 4" in diameter.
Pour milk into large bowl and add eggs, salt, and pepper.
Beat until foamy.
Pour into saucepan and cook over LOW heat until it becomes SOFT scrambled eggs. Be careful and keep stirring because it burns easily.
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.
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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