A generations-old family recipe for the traditional Ukrainian Easter cheese made from eggs.
Course Side Dish
Prep Time 10minutes
Cook Time 1hour
Draining Time 8hours
Total Time 1hour10minutes
Author Brianne @ Cupcakes & Kale Chips
Line a strainer with cheesecloth and set aside.
Combine the ingredients in a heat-proof bowl or the top of a double boiler and whisk until combined.
Place bowl over a pot of water or assemble the double boiled and, over medium heat, bring the water to a simmer. Cook, stirring very frequently, until the mixture begins to thicken and then the bids separate from the whey. This will take 20-30 minutes form when you start to see the curds begin to form, and it will look similar to scrambled eggs when it is done.
Pour the mixture into the cheesecloth to drain off the liquid (the whey), and allow to drai for several minutes. Then gather the cheesecloth, forming the cheese into a ball and squeeze out as much liquid as possible, allowing to cool until you can handle it, if necessary.
Keeping the cheesecloth wrapped tightly around the cheese, drain for several hours or overnight in the refrigerator.
Preheat the oven to 350°F and place the cheese in an oven save dish. Bake for about 30 minutes or until golden.
Cool completely in the refrigerator before slicing.