Easter Cheese Hrudka Recipes

EASTER CHEESE - HRUDKA

Easter Cheese - Hrudka image

Hrudka pronounced (hur-UT-ka)is a simple custard cheese that's essential for many Eastern European Easter tables. It's sliced and eaten by itself or, more often, as part of a ham or kolbassi sandwich made on Paska bread that's slathered with beet horseradish. The recipe is as easy as it is healthy. Ha!

Provided by Bryan Burns

Time 10h35m

Yield 32

Number Of Ingredients 5

Ingredients

12 eggs
1 quart whole milk
1 cup white sugar
1 teaspoon salt
1 teaspoon ground cinnamon, or to taste

Steps:

Crack eggs into a large saucepan and beat with a whisk. Whisk in milk, sugar, salt and cinnamon. Cook over medium-low to low heat, stirring constantly until the mixture fully forms curds and the whey separates. This will take 20 to 30 minutes. Using higher heat or failing to stir will result in a big pan of sweet scrambled eggs.
Drain the mixture into a colander lined with several layers of cheese cloth. Use the cloth to shape into a ball and twist the top to remove excess moisture. Secure with a twist tie. Hang for several hours or overnight. I do it on the spigot of the kitchen sink (which would probably wig out the germ police, but I haven't gotten botulism in 34 years). Of course, you could let it drain initially there and then finish it overnight in the fridge suspended over a deep bowl.

Nutrition Facts : Calories 69.5 calories, Carbohydrate 7.8 g, Cholesterol 72.8 mg, Fat 2.9 g, Protein 3.3 g, SaturatedFat 1.2 g, Sodium 111.1 mg, Sugar 7.8 g

HRUDKA (EASTER CHEESE)

Hrudka (Easter cheese) image

This is a traditional eastern 'cheese' (really an egg ball). During lent we give up all forms of meat and dairy products, then on Easter Sunday pig out on what we've given up. NOTE: the whey from this is used in my Paska recipe, save it and make both!

Provided by Pa. Hiker

Categories European

Time 35m

Yield 1 ball

Number Of Ingredients 5

Ingredients

16 eggs
1 quart milk
5 whole crushed black pepper
1/4 teaspoon salt
1/4 teaspoon vanilla

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.

HRUTKA (EGG CHEESE)

Hrutka (Egg Cheese) image

Otherwise known in English as "egg cheese". This is from my MIL who has Czech heritage. She makes this every Easter. She slices it and serves it at room temp with ham. I like it when it's chilled and I slice it and put it on a sandwich w/ cold leftover ham slices. It's a soft, solid custard. Servings are a guess. Prep time is the chilling time.

Provided by Parsley

Categories Hungarian

Time 10h15m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1 dozen egg
1 quart whole milk, no substitutions
1 -2 tablespoon honey
1 dash salt
1/4 teaspoon vanilla (optional)

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.

Nutrition Facts : Calories 178.2, Fat 10.5, SaturatedFat 4.3, Cholesterol 291.4, Sodium 160.7, Carbohydrate 8.2, Sugar 9.1, Protein 12.2

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