Easter Egg Cheese

READY IN: 45mins
SERVES: 10
YIELD: 1 cheese
UNITS: US

INGREDIENTS

Nutrition
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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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