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Easter Egg Cheese

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)124.6938
Energy (kCal)1513.812
Carbohydrates (g)24.7981
Total fats (g)97.5836
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Make a double thick cheesecloth bag that's rounded and about 4" in diameter. | 2. Pour milk into large bowl and add eggs, salt, and pepper. | 3. Beat until foamy. | 4. Pour into saucepan and cook over LOW heat until it becomes SOFT scrambled eggs. Be careful and keep stirring because it burns easily. | 5. Pour mixture into cheesecloth, twist the open end, tie, then hang from the inside of a kitchen cabinet, with a bowl underneath. Let it hang drain overnight. | 6. Carefully remove cheese from bag to avoid breaking and cool in refrigerator. You can make this cheese a few days ahead of Easter, and store it in your refrigerator. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 18 1287.0 6.48 113.04 85.59
    milk 1 1/2 1/2 223.26 17.4948 11.529000000000002 11.9682
    salt 1 teaspoon - - - -
    white pepper 1/2 teaspoon 3.552 0.8233 0.1248 0.0254

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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