Hrudka: Slovak Egg Cheese Recipe for Easter
A traditional Easter dish, Slovak egg cheese is known by various names including hrudka, sirok, and cirak.
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Instructions
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Start simmering one inch of water in the bottom pan of a double boiler.
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Beat eggs in the top pan of the double boiler, then stir in milk, salt, and optional pepper.
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Place the top pan with the egg mixture over the simmering water.
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Continuously stir for 20-30 minutes until the mixture curdles and stops exuding whey.
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Line a colander with damp butter muslin or two layers of cheesecloth, placing it over a bowl.
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Ladle the curds into the cheesecloth and allow to drain for 10 minutes.
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Gather the cheesecloth edges to form a bundle, tie securely with twine, and press to release more whey.
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Suspend the cheese bundle over a pot and continue draining for 30 minutes.
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Once cooled and no longer dripping, refrigerate the suspended cheese ball overnight to retain its shape.
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Remove the cheesecloth before serving.
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Serve on sandwiches, with sausages, or plain with a sprinkle of salt.