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Beat eggs. Combine milk, eggs, salt and sugar in top of double boiler. Cook over low heat, stirring constantly. When the mixture forms a heavy curd, remove from heat; strain by placing a 12-inch square of cheesecloth over a strainer.
Pour mixture through cheesecloth, then squeeze
mixture into ball shape and tightly tie cheesecloth around the ball.
Allow ball to drip about an hour, or until it cools and all the
liquid has drained.
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