Making Easter cheese has been a tradition in my family for the past century. I learned how to make it from my mom, who learned how to make it from our great aunt who learned it from her mom and so on. It's Slovak in origin and usually eaten with a traditional Easter meal of ham, kolbasi, pascha (sweet bread), butter, beets w/horseradish & hard boiled eggs.The weird thing about it is that it is not really cheese at all, but more like a extremely firm custard. It's basically a curdled ball of milk and eggs, firmed up and chilled, then sliced as you would a piece of cheese. It is very mild in flavor, slightly sweet and goes well with any type of condiment. (I'm thinking I can't wait to have it for breakfast on slice of toast with some jam)
It's not the most attractive looking thing, (it looks like a small head of cauliflower) but it is a tradition and it is extremely easy to make. My mom and I made our Easter cheese today and here is the recipe...
Easter Cheese1 qt milk
1 dozen eggs
1 tsp salt
3 TB sugar
1 tsp vanilla
Put milk on medium heat and simmer.
Beat eggs, salt, sugar and vanilla together. Add this mixture slowly to the milk, then stir till curdles form. Remove from heat.
With slotted spoon, spoon into bag or cheese cloth and squeeze out liquid with your hands or use a slotted spoon. Tie bag tight and let hang for several hours.
Remove from bag, refrigerate and when cool wrap in foil.Slice and serve.
7 comments:
Sounds yummy, I'm definitely going to try it next week.
You make it look easy. I love it that it's rich with family history.
xoxox Amy
Hi - I just stumbled on your blog and this post, and I wanted to let you know that this is called Hrutka and originates in the Carpathian Mountain area of Eastern Euroope. Its YUMMY and your recipes looks to be very traditional and delicious. Blessed Pascha to you!
This recipe has also been in my family for generations. But we put a full cup of sugar in it. A cousin of mine makes it without any sugar at all!
Forgot to mention..that I now make it in the microwave..and it comes out great! My mom used to make me stir and stir it so it wouldn't scorch. Once, when she wasn't looking I turned up the heat and I did scorch it..and then I was picking out all the little black burnt pieces to hide what I did! haha
And we leave out the salt!
I wonder if this is the Easter Cheese that is called for in the Italian Cold Cut pie?? I've never made (or heard of until now).. maybe I will try to make TWO new things this year!
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