The Pennsylvania German word for the receipt (recipe) Egg Cheese is Oya Kase. The typical mold used was a heart shaped punched tin so additional whey would drain. The punched tin mold in my collection is in the shape of a diamond.
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When the curd has separated from the whey for the Pennsylvania German receipt (recipe) Egg Cheese, the whey was first drained from the curd using a linen cloth.
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After the mixture of eggs, buttermilk, salt and sugar have been added to the milk just brought to a boil, taken off the heat and covered for the Pennsylvania German receipt (recipe) Egg Cheese, the lid was removed after a matter of minutes to discover this soft, delicate curd had separated from the whey.
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After the milk has been just brought to a boil for the Pennsylvania German receipt (recipe) Egg Cheese, add the mixture of eggs, buttermilk, salt and sugar slowly into the hot milk, cover and take the kettle off the heat.
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After the buttermilk, salt and sugar has been stirred into the whisked eggs until just combined for the receipt (recipe) Egg Cheese heat the fresh milk until it just comes to a boil.
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After the eggs have been whisked to a lemon color for the Pennsylvania German receipt (recipe) Egg Cheese add a pint of buttermilk and a very little salt and sugar.
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While the milk is coming to a boil for the Pennsylvania German receipt (recipe) for Egg Cheese, whisk the four fresh eggs until lemon colored.
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The first step in preparing the Pennsylvania German receipt (recipe) for Egg Cheese is to heat milk until it boils.
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The third ingredient needed for the Pennsylvania German receipt (recipe) for Egg Cheese is two cups buttermilk. In the past buttermilk was the liquid left behind after churning butter.
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The second ingredient needed for the Pennsylvania German receipt (recipe) for Egg Cheese is four spring eggs. These eggs could be from hens, geese, ducks or any of the spring laying birds. The quantity of eggs needed would change with the size of the eggs.
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Heart to Hearth Cookery 