Egg Cheese

1. 1

   Using a heavy pan, heat milk to near boiling.

2. 2

   Have eggs beaten until blended well.

3. 3

   Add buttermilk, salt and sugar.

4. 4

   Beat again until blended and slowly pour into hot milk, stirring slowly (preferably with a wooden spoon).

5. 5

   Allow to heat again a few minutes, stirring slowly until it starts to separate (that's the secret).

6. 6

   When whey starts to form, put in a fine wire strainer to drain.

7. 7

   After drained, set in refrigerator to chill.

8. 8

   Serve with bread and syrup or plain with syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.