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This is traditional Slovak Easter cheese that is served Easter Sunday. It is traditionally served with baked ham and beet horseradish and is great on sandwiches. It is very mild in flavor and not like other cheeses.

 
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Ingredientes

Cost per recipe $3.44 view details

Direcciones

  1. Measure milk into a bowl, and set over a saucepan filled half way with simmering water. Heat until warm to the touch, then gradually start cracking eggs into the milk while stirring almost constantly. This will scorch very easily. Continue to stir slowly once all of the eggs are in, until the mixture resembles scrambled eggs.
  2. Pour into a cheesecloth bag and tie tightly. Hang from the sink faucet or over a bowl and allow to drain for 1 to 2 hours. Place on a cooling rack set over a pan or bowl and set a heavy object on top to press out the liquid. A cool cast iron skillet weighted with heavy cans works well. Press for about 2 hours.
  3. Carefully remove the weights and cheesecloth bag from the cheese. Refrigerate the cheese for several hours or overnight before slicing and serving.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1510g
Calories 1341  
Calories from Fat 758 57%
Total Fat 84.2g 105%
Saturated Fat 34.62g 138%
Trans Fat 0.0g  
Cholesterol 2331mg 777%
Sodium 3455mg 144%
Potassium 2104mg 60%
Total Carbs 48.18g 13%
Dietary Fiber 0.0g 0%
Sugars 55.4g 37%
Protein 97.85g 157%
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Comentarios

  • Veronica Gantley
    29 de Marzo de 2012
    I have seen people make Mozzarella cheese like this.I bookmarked this very interesting recipe for later. Perhaps after Easter. Does it taste like Mozzarella? Could you name a cheese it is similar to?

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