{"id":1526,"date":"2025-12-12T19:48:33","date_gmt":"2025-12-12T19:48:33","guid":{"rendered":"https:\/\/raccoonhill.com\/?p=1526"},"modified":"2025-12-12T23:36:47","modified_gmt":"2025-12-12T23:36:47","slug":"cheese-using-egg-and-sour-cream","status":"publish","type":"post","link":"https:\/\/raccoonhill.com\/?p=1526","title":{"rendered":"Cheese using egg and sour cream"},"content":{"rendered":"<p><strong>Ingredients<\/strong><\/p>\n<p>1 qt whole milk<br \/>\n4 eggs<br \/>\n16 oz sour cream<br \/>\n2 tbsp salt<\/p>\n<p>In a large pot, bring the milk to a boil over medium-heat. Stir the milk occasionally so it doesn&#8217;t stick to the bottom of the pan.<\/p>\n<p>In a large bowl, whisk the eggs with the salt. Whisk in the sour cream until the mixture is smooth and even.<\/p>\n<p>As you continuously stir, pour the egg mixture into the boiling milk. Let the mixture cook for 7 minutes, stirring it every so often to prevent sticking. Cook until curls up. Allow it to cool to a room temperature.<\/p>\n<p>Line a colander with cheesecloth and pour the mixture through.<\/p>\n<p>Gather the cloth around the cheese and squeeze out as much of the milk as you can. Place the cheesecloth-wrapped cheese on a plate and place something heavy on top to weigh it down. Allow it to sit for at least 5 hours.<\/p>\n<p>Refrigerate the cheese until you&#8217;re ready to use it. Enjoy!<\/p>\n<p><strong>Storing: <\/strong>To keep the cheese on hand for up to a week, store it in an airtight container in the refrigerator. This will keep the cheese fresh and will prevent it from drying out.<\/p>\n<p><strong>Freezing:<\/strong> To freeze the cheese, wrap it in plastic wrap and pop it into a plastic storage bag. Next, pop it in the freezer for up to 2 months. To thaw, place it in the fridge overnight.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 1 qt whole milk 4 eggs 16 oz sour cream 2 tbsp salt In a large pot, bring the milk to a boil over medium-heat. Stir the milk occasionally so it doesn&#8217;t stick to the bottom of the pan. In a large bowl, whisk the eggs with the salt. Whisk in the sour cream&hellip; <a class=\"more-link\" href=\"https:\/\/raccoonhill.com\/?p=1526\">Continue reading <span class=\"screen-reader-text\">Cheese using egg and sour cream<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":1527,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[44],"tags":[],"class_list":["post-1526","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-making","entry"],"_links":{"self":[{"href":"https:\/\/raccoonhill.com\/index.php?rest_route=\/wp\/v2\/posts\/1526","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/raccoonhill.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/raccoonhill.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/raccoonhill.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/raccoonhill.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1526"}],"version-history":[{"count":1,"href":"https:\/\/raccoonhill.com\/index.php?rest_route=\/wp\/v2\/posts\/1526\/revisions"}],"predecessor-version":[{"id":1528,"href":"https:\/\/raccoonhill.com\/index.php?rest_route=\/wp\/v2\/posts\/1526\/revisions\/1528"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/raccoonhill.com\/index.php?rest_route=\/wp\/v2\/media\/1527"}],"wp:attachment":[{"href":"https:\/\/raccoonhill.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1526"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/raccoonhill.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1526"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/raccoonhill.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1526"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}