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Egg Cheese

  Warm the milk in a heavy or non-stick 4-quart pan. Beat the eggs until fluffy and add the buttermilk, salt, and sugar. Beat slightly and pour slowly into the warm milk. Cook several minutes on law heat, stirring occasionally with pierced or wooden spoon. Watch for the curds (the cheese) and whey to separate. As soon as the liquid becomes clear, remove the curds with a slotted spoon and gently place in mold. Make sure the mold is placed in a pan so the liquid can drain while cooling. The antique molds are priceless, but now the local tinsmiths are reproducing them. The piercing is done from the inside out so that as the cheese cools it takes the form of the piercing. A small, unpainted basket, sieve or colander with small holes may be substituted, but will not be as pretty when  unmolded.
  When cold and drained, unmold the cheese onto a cheese plate. Serve with bread and a drizzle of light molasses.

Makes 3 cheeses -- Serves approx. 12
2 quarts milk
6 eggs
2 cups buttermilk
1 t. salt
2 t. sugar

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Up-Home, Down-Home represents the cultural development of recipes from the most intimate, formal setting to the easy-going, spur-of -the-moment family dinner. Quick, easy to prepare dishes include many favorites from the Chefs at the Groff's Farm Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover edition.

Betty Groff's Up-Home, Down-Home Cookbook More info. and/or Buy

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