Recipe Details
Ingredients
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12eggs
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1quartmilk
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1cupwhite sugar
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1tablespoonvanilla extract
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1pinchground nutmeg
Cooking Directions
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In an electric mixer, beat the eggs until mixed well.
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Transfer the eggs to a double boiler and stir in milk, sugar, vanilla and nutmeg. Cook over a medium heat for 30 minutes. Use a metal slotted spoon and constantly stir the bottom of the pan to prevent scorching.
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When the mixture looks just like cooked scrambled eggs, pour it carefully into a cheesecloth-lined colander. Carefully gather the ends of the cheesecloth in your hands and pull them together until the cheese forms into a ball. Tie the cheesecloth tightly at the top of the ball. Tie the cheesecloth ends over a faucet or to the handle of a kitchen cabinet (place a bowl under to catch the whey dripping down) and let hang for about 3 hours.
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Untie the cleesecloth and wrap the cheesecloth ball in plastic wrap before refrigerating. The cheese will keep for about a week. Slice and serve.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories372 | |
% Daily Value * | |
Total Fat 14g |
18% |
Saturated Fat 5g |
27% |
Cholesterol 437mg |
146% |
Sodium 191mg |
8% |
Total Carbohydrate 42g |
15% |
Total Sugars 42g |
|
Protein 18g |
|
Vitamin C 0mg |
2% |
Calcium 241mg |
19% |
Iron 1mg |
7% |
Potassium 375mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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