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INGREDIENTS

• egg yolks
• salt, any kind as long as isn’t Iodized
• cheesecloth

INSTRUCTIONS

1. In a glass container add a 1/2 inch thick layer of salt.
2. Use an egg to create divots in the salt for each egg yolk. Keeping them at least 1/2 inch apart.
3. Separate eggs and place the yolks in the divots (do not use a punctured yolk for this).
4. Cover the yolks with salt until you can’t see any yellow.
5. Place the salt covered yolks in the refrigerator for 1 week to cure.
6. Remove the yolks, dust off the salt and wrap the yolks in cheesecloth.
7. Hang the yolks to dry, in the refrigerator for 7 to 10 days.
8. Once the yolks are firm and easy to grate, store them tightly covered in the refrigerator.

You can grate them anywhere you would add parmesan cheese