1Press the Farmers cheese through a sieve; if using a very small curd cheese, this step may not be necessary.
2Press the Farmers cheese through a sieve; if using a very small curd cheese, this step may not be necessary.
3Press the Farmers cheese through a sieve; if using a very small curd cheese, this step may not be necessary.
4Separate the egg yolks from the whites (discard the whites).
5Separate the egg yolks from the whites (discard the whites).
6Separate the egg yolks from the whites (discard the whites).
7Press the egg yolks through the sieve.
8Press the egg yolks through the sieve.
9Press the egg yolks through the sieve.
10Cream the sugar and butter together.
11Cream the sugar and butter together.
12Cream the sugar and butter together.
13Beat in the egg yolks into the creamed sugar and butter.
14Beat in the egg yolks into the creamed sugar and butter.
15Beat in the egg yolks into the creamed sugar and butter.
16Beat in the cheese into the mixture.
17Beat in the cheese into the mixture.
18Beat in the cheese into the mixture.
19Add whipping cream and mix well.
20Add whipping cream and mix well.
21Add whipping cream and mix well.
22Place the mixture into a strainer lined with about 3 layers of cheesecloth, ensuring enough cheesecloth is available to wrap over the top.
23Place the mixture into a strainer lined with about 3 layers of cheesecloth, ensuring enough cheesecloth is available to wrap over the top.
24Place the mixture into a strainer lined with about 3 layers of cheesecloth, ensuring enough cheesecloth is available to wrap over the top.
25Place the cheese mixture into the cheesecloth-lined strainer or another container to mold into shape.
26Place the cheese mixture into the cheesecloth-lined strainer or another container to mold into shape.
27Place the cheese mixture into the cheesecloth-lined strainer or another container to mold into shape.
28Bring the ends of the cheesecloth up and tie them in a knot on top of the cheese.
29Bring the ends of the cheesecloth up and tie them in a knot on top of the cheese.
30Bring the ends of the cheesecloth up and tie them in a knot on top of the cheese.
31Place the sieve into a larger bowl, suspended with enough room for the cheese to drain without sitting in the drained liquid.
32Place the sieve into a larger bowl, suspended with enough room for the cheese to drain without sitting in the drained liquid.
33Place the sieve into a larger bowl, suspended with enough room for the cheese to drain without sitting in the drained liquid.
34Place a plate on top of the cheese and then place a heavy rock, brick, or other weight on top of the plate.
35Place a plate on top of the cheese and then place a heavy rock, brick, or other weight on top of the plate.
36Place a plate on top of the cheese and then place a heavy rock, brick, or other weight on top of the plate.
37Refrigerate overnight to allow the cheese to drain and set.
38Refrigerate overnight to allow the cheese to drain and set.
39Refrigerate overnight to allow the cheese to drain and set.
Ingredients
18 hard boiled eggs
18 hard boiled eggs
18 hard boiled eggs
3 pounds Farmers cheese
3 pounds Farmers cheese
3 pounds Farmers cheese
1 pint whipping cream
1 pint whipping cream
1 pint whipping cream
3 cubes unsalted butter
3 cubes unsalted butter
3 cubes unsalted butter
3 cups sugar
3 cups sugar
3 cups sugar
Equipment
sievewire strainerwooden spoonlarger bowlcheeseclothplateheavy rock, brick, or other weightplastic flower pots (optional)
Tips
If using a very small curd cheese, you might not need to press it through a sieve.
If you don't need to feed a large group, cut the recipe in thirds: 6 cooked egg yolks, 1 lb cheese, 2/3 cup whipping cream, 1 cube butter, and 1 cup sugar.
Farmers Cheese or Hoop Cheese can be hard to find; Russian delis or dry curd cottage cheese can be substituted.
If using a flower pot for molding, ensure it has enough holes for proper drainage.