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Egg Cheese

  Heat milk in large saucepan over medium heat until warm--do not boil. Combine beaten eggs, buttermilk, salt, and sugar. Slowly add to milk, stirring constantly. Cover with lid, adjust heat to low, simmering for a few minutes. Stir occasionally, being careful to prevent sticking to the bottom of pan. Remove the lid and watch carefully for the curds (cheese) and whey to separate. The liquid (whey) turns from cloudy to clear. Add the chopped herbs, if desired, as you see the liquid become clear. Place molds on tray. Immediately, using a slotted spoon, transfer the curds lightly into the molds. Do not pour to drain or the cheese will be solid in texture. Cool until all liquid is drained, approx. 30 minutes. Unmold cheese onto presentation plates. Chill and garnish. Serve with breads, honey, fruits, etc.

Serves 6 or more.

4 cups milk
3 eggs beaten until fluffy
1 cup buttermilk
1/2 teaspoon salt
1 teaspoon sugar
dash of nutmeg
chopped herbs, chives, parsley, etc. (optional)
Golden molasses, honey, fresh berries or jam
Bread squares, rounds or slices

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More than a cookbook... a collection of scenic Lancaster County country photographs entwined with Betty's stories and recollections. Written from the heart and soul, this book passes on a traditional way of life as well as some of the best Pennsylvania German country recipes. With vivid memories of her childhood, Betty Groff recalls the ways of family farm life among the "plain people" of Lancaster County, Pennsylvania. The recipes for the delicious food from her family's kitchen have been passed down and perfected by Betty's decades of experience as a restaurateur. Basics, light fare, and exquisite traditional main and dessert dishes are easily prepared from Betty's easy-to-follow recipes using plenty of garden vegetables and fresh fruits. Beloved for preserving Pennsylvania German culinary arts, this book presents the best of Betty's stories and recipes in her tradition.

Betty Groff Cookbook: Pennsylvania German Recipes $24. Add To Cart

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