Recipe: Easter Egg Cheese (5)

Hi Karen,

Here are some recipes for you:
Source: Cookbook USA

Easter Egg Ball

12 eggs
1 quart milk
2 tbsp. vanilla
1/2 cup sugar or sweeten to taste
1 pkg. cheesecloth

Put all ingredients in top of double boiler and beat well. Cook on low heat until ingredients look like pot cheese and most of the liquid has evaporated. Pour into cheesecloth, pick up all four corners of cheesecloth to make a round ball. Twist top of cheesecloth and tie with string. Hang over bowl in refrigerator and let drip until dripping almost stops. Slice and serve with Easter dinner.

Bubba's Russian Easter Cheese

1 dozen eggs
1 quart milk
1/8 tsp. salt
1/4 cup sugar
1 tsp. vanilla
1/8 tsp. fresh ground nutmeg or ground cinnamon

Beat eggs well. Combine all ingredients and cook over medium heat in double boiler until mixture curdles (will look like watery scrambled eggs). Have large piece of cheesecloth placed in a small colander. Be careful, mixture is hot. Tie up cloth and let drain overnight in refrigerator or at least 1/2 day if made in the morning. Let egg ball dry and refrigerate.

Serve with horseradish/beet relish made with 1 can of beets, drained and chopped and freshly ground horseradish sweetened to taste with honey. This relish is also excellent served with smoked ham or Kielbasi at Eastertime.

Easter Egg Cheese

12 eggs
1 qt. milk
2 tsp. sugar
1 tsp. salt
1/4 c. water
Dash of nutmeg

Beat eggs in bowl with egg beater, then put in milk and beat well. Add salt, sugar, water, and nutmeg. Cook until it curdles. Put in cheesecloth and let drip over bowl in refrigerator until dry.

Easter Cheese

1 quart milk
1 tsp. salt
3 tbsp. sugar
Vanilla
1 dozen beaten eggs

Add eggs and milk. Cook over low flame. Must stir constantly. Takes at least 30-40 minutes. Stir until eggs and milk separate. Put about 1 1/2 cups in cheesecloth. Twist to tighten into a ball. Hang over bowl in refrigerator to drip dry. Wrap in saran wrap when done.

Mother’s Easter Cheese

6 cups milk
10 eggs
1/2 tsp. salt
10 tbsp. sugar
1/4 tsp. ginger
1/4 tsp. nutmeg

Beat eggs, salt, sugar, ginger and nutmeg together. Heat milk in large pan until almost boiling. Then add egg mixture to milk. Stir slowly over medium heat until it forms into cheese lumps. It is done when milk turns into water. Pour into a bag made of cheesecloth which has been placed into a strainer. Squeeze together into a ball shape and tie with cord Hang in refrigerator overnight. In morning take out of cloth, place in plastic wrap, and put in refrigerator.

Happy Holiday Cooking!

Betsy
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