Egg cheese is a light and healthy treat that goes well with fresh vegetables and the first spring herbs. Let's learn how to cook it.
It is necessary
- Fresh milk and kefir - 1 liter each. It is better to choose more fatty milk - this will make the cheese more tender.
- 6 eggs. You can take more if the eggs are small.
- Salt.
- Dry greens of dill, parsley (optional).
Instructions
Step 1
Delicate and aromatic egg cheese is a rare guest on our table, but in some European countries it is very popular. Egg cheese tastes like an omelet, but is denser and more flavorful. It is delicious with fresh vegetables and first herbs, on toast or fresh crispy bread. It is also delicious in fresh vegetable salads. You can also serve it as a dessert option - with cinnamon and sugar.
Traditionally, this cheese was made in spring and summer, and for its preparation, special clay molds with holes were used to drain excess whey.
Step 2
To make egg cheese, heat the milk to about forty degrees (gently drip the milk onto your wrist - it should be pleasantly warm, but not hot). Add kefir to milk, mix. Stir the eggs in a separate bowl until smooth, salt. You can add dry herbs to the mixture.
Step 3
Pour the egg mixture into the milk mixture, heat slightly. The mixture curdles - separates into whey and small white flakes. Throw the cheese on a sieve, drain off the excess liquid, and then put the cheese under oppression for several hours. The mass of oppression should not be very large. These products are enough for half a kilogram of finished cheese.
