Easter Egg Cheese

photo by Capn Ron

- Ready In:
- 45mins
- Ingredients:
- 4
- Yields:
-
1 cheese
- Serves:
- 10
ingredients
- 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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RECIPE SUBMITTED BY
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