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Prep Time: 600 Minutes Cook Time: 0 Minutes |
Ready In: 600 Minutes Servings: 8 |
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Otherwise known in English as egg cheese . This is from my MIL who has Czech heritage. She makes this every Easter. She slices it and serves it at room temp with ham. *I* like it when it's chilled and I slice it and put it on a sandwich w/ cold leftover ham slices. It's a soft, solid custard. Servings are a guess. Prep time is the chilling time. Ingredients:
1 dozen egg |
1 quart whole milk, no substitutions |
1 -2 tablespoon honey |
1 dash salt |
1/4 teaspoon vanilla (optional) |
Directions:
1. Beat all ingredients well.
2. Pour into a large saucepan and cook very slowly over low heat (stirring often) until it looks kind of like cottage cheese and liquid/curds start to separate.
3. Pour the mixture into a round colander or a strainer lined with cheese cloth and form into a ball.
4. Hang up over a sink and let drip. Drain for about 3 hours.
5. Chill at least 8-10 hours or overnight.
6. Can serve cold, room temp or warm.
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