Tuesday, June 5, 2012

Egg Cheese

One of my favorite recipes to make when we have an abundance of milk is Egg Cheese.  I remember the delectable egg cheese Grandma served when I was a child.  On my grandparents weekend visits to our home, Grandma's egg cheese would often accompany Sunday breakfast.  It had to be shared among grandparents, parents and 6 siblings and I could never get my fill.  Several years ago, while spending a few days with my grandparents, I asked Grandma to teach me the art of making this delicious cheese.  Unknown to me at the time, it was just days before Grandma passed away suddenly.  Below is Grandma's recipe for Egg Cheese.  Grandma used cow's milk but I use goat milk and make my own buttermilk.
Begin by heating 3 cups of milk to approximately 100 degrees F.
While the milk is heating, mix together 7 eggs, 2 cups of buttermilk and 1/2 t. of salt.
When the milk has reached 100 degrees F, slowly pour the egg and buttermilk mixture into the milk while stirring.
Heat the mixture SLOWLY, stirring often.  The hotter the temperature the more often it will need to be stirred to keep it from sticking.  When it reaches 160 -170 degrees F, it will start to curdle.
Continue to stir and allow it to separate until it has reached 190 degrees F.  At this point scoop the curds out with a slotted spoon into a strainer.  Let it drain for an hour or so before dumping onto a small plate.  Cover and refrigerate.
After the egg cheese is chilled, slice.............
...........and serve with maple syrup!  Yum!
Did YOU ever make egg cheese?

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