We invite you to the SABI kitchen, where food blogger Majka - Karotka (www.karotka.sk) prepares an original SABI recipe for you every month. Follow our social networks and get inspired to eat tasty and healthy.
Ingredients
10 eggs
1 liter of SABI whole milk
2 tbsp granulated sugar
1 tsp salt
gauze or kitchen towel
pot (with double bottom), sieve, string
Procedure
1. Crack 10 eggs into a large bowl and mix them well.
2. Prepare a sieve lined with damp gauze or a towel in another bowl, through which the curd will be strained (*the towel/gauze must be damp so the mixture does not stick to it).
3. Pour the milk into a pot, add salt and sugar, and heat. Pour the eggs into the boiling milk while stirring constantly.
4. Stir the milk with eggs and wait until the whey starts to separate from the milk (curds will begin to form in the milk). When foam starts to form, remove the pot from heat. The mixture should not be too thick or too thin.
5. Pour the milk-egg mixture into the sieve with gauze/towel and strain the mixture. Pull the towel tightly from the top with string and try to squeeze out as much whey as possible from the curd (*we recommend using silicone gloves when working with the curd because the mixture is very hot).
6. Let the curd drip and cool in a cool place, then tie it out of the gauze/towel. Store the cooled curd in the refrigerator and serve with Easter treats.
TIP FROM KAROTKA: For a sweet version, you can add vanilla sugar, lemon zest, or dried raisins; for an herbal version, prepare by adding wild garlic, dill, or chives.
