** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Scald thick milk by baking it at 350-F for a few minutes; allow to remain long enough to bake the curds.
3. Drain off the water, put curds in an earthen vessel and keep at a moderately warm temperature (about 75-F).
4. Each day for a week, add new baked curds. At the end of a week, pour the curds into a heated pan and let simmer very slowly; bring to a slow boil without any stirring.
5. Add a pinch of salt, 1 tsp of baking soda dissolved in 1 cup of fresh sweet cream and 1/2 pound of butter.
6. Stir the mixture; continue boiling for 15 minutes.
7. Add 2 or 3 beaten eggs and pour mixture into small cheese cups.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Butter allergies.
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