Easter Cheese Hrudka Food

HRUTKA (EGG CHEESE)

Steps:

• Beat all ingredients well.
• Pour into a large saucepan and cook very slowly over low heat (stirring often) until it looks kind of like cottage cheese and liquid/curds start to separate.
• Pour the mixture into a round colander or a strainer lined with cheese cloth and form into a ball.
• Hang up over a sink and let drip. Drain for about 3 hours.
• Chill at least 8-10 hours or overnight.
• Can serve cold, room temp or warm.

SLOVAK EASTER CHEESE (CIRAK)

Steps:

• Measure milk into a bowl, and set over a saucepan filled half way with simmering water. Heat until warm to the touch, then gradually start cracking eggs into the milk while stirring almost constantly. This will scorch very easily. Continue to stir slowly once all of the eggs are in, until the mixture resembles scrambled eggs.
• Pour into a cheesecloth bag and tie tightly. Hang from the sink faucet or over a bowl and allow to drain for 1 to 2 hours. Place on a cooling rack set over a pan or bowl and set a heavy object on top to press out the liquid. A cool cast iron skillet weighted with heavy cans works well. Press for about 2 hours.
• Carefully remove the weights and cheesecloth bag from the cheese. Refrigerate the cheese for several hours or overnight before slicing and serving.

HRUDKA (EASTER CHEESE)

Steps:

• Pour milk into saucepan and bring to a boil.
• Beat eggs slightly and add gradually to milk.
• Cook over low heat for about seven minutes.
• Add salt, pepper, and vanilla, stir continually so mixture will not scorch.
• Pour mixture into a linen towel or cheesecloth, squeeze and tie tightly.
• Hang and let dry for two hours.
• Cover with a wet napkin and place in refrigerator.