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0.5 gallon milk
1.5 lb buttermilk (600 ml)
1 tsp salt
2 tbsp greens (dill, parsley, shives, etc.)
Pour milk in a large sauce pan, and bring to boil.
Blend the eggs and buttermilk, pour the boiling milk in, stirring constantly, and bring to boil, then turn off the heating.
Let sit for about 20 minutes, and then sift.
Add salt (optional) and cut greens to this mix, stir well.
Cover a colander with gauze, place the mix over it, cover the top with the sides of the gauze, and press with a 2-lb weight.
Let most of the liquid drip, and place in a refrigerator overnight under the 2-lb weight.
To get a beautiful gold crust, cover the cheese piece with a whipped egg, and place for 2-3 minutes in a very hot oven.