1. The night before, in a nonreactive container (glass or plastic), dissolve dry milk in warm water 2. stir in buttermilk and rennet 3. Cover and allow to stand overnight (5 to 10 hours) in a warm place 4. Drain liquid (called whey) from the curds 5. Wrap curds in cheesecloth and squeeze as much liquid from the cheese as possible 6. Chill well 7. Soak raisins in white wine for 30 minutes 8. Beat egg yolks, butter and sugar together until smooth 9. Add cheese, flour, and sour cream 10. Drain raisins and stir into cheese mixture 11. In a separate bowl, Beat eggs whites with cream of tartar and pinch of salt until it forms soft peaks 12. Fold cheese mixture into egg whites 13. Line a springform pan with phyllo, brushing layers with melted butter; trim edges 14. Spoon filling into pastry 15. Top with apricot slices 16. Bake at 350 degrees for 1 1/4 hours 17. Let cool before serving ---------------------------------------------------------------------------
Nutrition
Ingredients
