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Segar Cheese

Segar Cheese
By Marilou Sheehan Dolan on Thursday, August 15, 2013 at 4:52pm

2 quarts whole milk
4 eggs beaten
6 teaspoons sugar
2 cups of sour cream
2 teaspoons of salt
Scald the milk at 165?, add eggs, sugar, sour cream and salt. Cook to 200?.
When the mixture separates into cheese use a holey spoon to skim the cheese into a heart shaped perforated mold. Drain off the liquid and refrigerate until set. Un-mold and serve with molasses or jam.
If you do not have a perforated mold, you can put the curd into a cheese cloth lined strainer using several layers and set on top of a deep bowl to drain. Cover the strainer with seran wrap, the cheese will set up in the strainer. Take of wrap and tip cheese over onto a plate when set. take cheese cloth off and serve.

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