Homemade "Egg" Cheese
Origin of the recipe
Although some people mistake this cheese for an omelet when they first see it, it's anything but. Such homemade cheeses have long been made in Finland, the Baltics, and Germany. However, in Finland, seabird eggs are used instead of chicken eggs. The cheese is firm yet tender—and doesn't even smell like eggs!
What do you need for cooking?
Ingredients
-
Milk
-
Eggs
-
Salt
-
Sour cream
Kitchen utensils
- Knife
- Bowl
- Pot
- Whisk
- Lid
- Skimmer
- Colander
- Gauze
Step-by-step recipe
Step 1:
Pour milk into a saucepan and heat.
Step 2:
Break eggs into a bowl, add salt and whisk.
Step 3:
Add sour cream and stir.
Step 4:
Pour the egg mixture into the milk, stir, bring to a boil and cook for 5 minutes.
Step 5:
Remove the pan from the heat, cover with a lid and leave for 10-15 minutes.
Step 6:
Cut the cheese mixture in a saucepan into convenient pieces.
Step 7:
Place one colander inside another, lining the smaller colander with cheesecloth. Gradually add the cheese, squeezing out the whey.
Step 8:
Wrap the squeezed cheese in cheesecloth, put a weight on top and put it in the refrigerator for 3 hours.
Cooking tips
Do not use iodized salt when making cheese – iodine can cause unwanted reactions.
If you drain the cheese in a colander immediately after the milk has curdled, it will be more fluffy and resemble cottage cheese. Cooking and keeping the cheese hot under a lid will give it a denser, firmer consistency, making it easier to cut with a knife.
If you use only egg yolks, the cheese will have a more yellow color.
