Amish Egg Cheese

Linda Kauppinen


Essentially, it's a ball of eggs and milk that have been cooked until the proteins separate into curds and the liquid separates into whey. The technique for making Egg Cheese is similar to making farmers cheese. Egg Cheese can be made savory with salt and sometimes pepper or sweetened with sugar.

★★★★★ 1 vote
Stove Top


2 qt
fresh raw milk
5 large
2 c
buttermilk or sour milk
1 tsp
1 tsp


1Heat fresh milk to the boiling point.
2Beat eggs until lemon colored.
Add buttermilk or sour milk, salt and sugar.
Beat just until mixed, then pour slowly into the hot fresh milk.
Cover and let set for 5 minutes.
3Stir mixture until curds and whey separate.
With slotted spoon lift the curds into a mold with drainage holes on the bottom.
4Layer the curds into the mold lightly to prevent the cheese from packing heavily together.
5when thoroughly cooled the cheese can be sliced out of the container or unmolded onto a dish and served as a spread for bread.

About this Recipe

Course/Dish: Other Sauces, Spreads
Main Ingredient: Dairy
Regional Style: German
Other Tag: Heirloom
Hashtags: #cheese, #german, #Egg, #dairy, #amish