Hello. I am new here. I signed up to get some opinions for my recipe. For Easter I make a Slovak recipe called Sirac, or Easter Cheese. You combine eggs, milk, salt and sugar and stir over a low heat until the whey separates and curds form. You pour it into cheese cloth and form a ball. Then you hang it somewhere to let it drain and then refrigerate. It looks like a ball of cheddar cheese and you slice it like cheese to serve. It's a little similar to making egg custard. My question is, can I make this using egg beaters? Since they are just egg whites, will they still curdle with the milk? I thought that might be healthier than using all those eggs. I normally use a dozen eggs to a quart of milk.
Thanks for any help you can give me.