My family is from Eastern Europe. My mom always made this egg cheese for Easter. And I have been making this for more than 20 years. It is an easy cheese to make at home no special procedures or rennets. If you have backyard chickens the cheese will take on a wonderful orange color if you let your chickens free range. All you really need is milk and eggs with only a couple additions. The photo is from last Easter. I will make my cheese this Friday. Most of it will remain for Sunday lunch.
You will need cheese cloth and twine to complete this recipe. You can also use a leg from clean pantyhose or knee high stockings. I use cheese cloth.
- 12 large fresh Eggs
- 1 quart Whole Milk
- 1 Tsp Kosher Salt (use ½ Tsp if you use fine salt)
- 1 Tbsp Sugar
- 2 Tsp Vanilla
Using a heavy bottom 2 quart pot, add all ingredients and beat thoroughly. Cook slowly over low heat. Stir constantly. This will take at least 20 to 30 minutes. Don’t hurry the process. You will appreciate the end product. The egg mixture will separate into what looks like yellow cottage cheese curds and liquid whey. Keep the liquid. You can use it place of milk in waffles or pancakes.
Line a sieve or small colander with the cheese cloth. The sieve should be over a large bowl to collect the whey. Be careful to keep the edges of the cheese cloth above the lip of sieve so you don’t lose the egg curds. Gather the edges of the cheese cloth to form a ball and tie off with twine. Suspend the cheese cloth ball over the bowl and allow to drain. I tie the ball off one of my cabinets. Let it drain for about 2 hours. Wrap in cling film and refrigerate overnight. To serve, remove the cheese cloth and slice. This fresh cheese will last about a week in the fridge.