Cirak Slovak Easter Cheese Recipe 465

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SLOVAK EASTER CHEESE (CIRAK)



Slovak Easter Cheese (Cirak) image

This is traditional Slovak Easter cheese that is served Easter Sunday. It is traditionally served with baked ham and beet horseradish and is great on sandwiches. It is very mild in flavor and not like other cheeses.

Provided by Cathi

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 12h35m

Yield 16

Number Of Ingredients 3

4 cups milk
12 eggs
1 teaspoon salt

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.

Nutrition Facts : Calories 84.1 calories, Carbohydrate 3.1 g, Cholesterol 144.4 mg, Fat 4.9 g, Protein 6.7 g, SaturatedFat 1.9 g, Sodium 222.9 mg, Sugar 3.1 g

CIRAK ( SLOVAK EASTER "CHEESE") RECIPE - (4.6/5)



Cirak ( Slovak Easter

Provided by á-1554

Number Of Ingredients 3

1 dozen eggs, large
1 quart milk
1 teaspoon salt

Steps:

  • Pour milk into saucepan and break one egg at a time into milk. Make sure each yolk is broken. Add salt and mix slowly. Use a trivet beneath the saucepan. Cook over medium-high heat; stirring frequently. Cook slowly until mixture looks like scrambled eggs. Pour mixture into a cheesecloth-lined colander and tie tightly. Carefully gather the ends of the cheesecloth in your hands and pull them together until the cheese forms into a ball. Tie the cheesecloth tightly at the top of the ball Hang and let drain for about an hour. Carefully remove cheese from bag to avoid breaking. Put into refrigerator until cold.

CIRAK (SLOVAK EASTER CHEESE) EGG ROLL



Cirak (Slovak Easter Cheese) Egg Roll image

We always made this from the time I was little. I now carry on the tradition. My mother called seedik. I'm spelling it like she pronounced it. It really does taste like cheese. It is always served on Easter with Ham.

Provided by Jane from Ohio

Categories     Czech

Time 17m

Yield 10 serving(s)

Number Of Ingredients 4

15 extra large eggs
1 quart whole milk
5 -6 whole black peppercorns, crushed
1 pinch salt

Steps:

  • Pour milk into saucepan and bring to boil.
  • Beat eggs slightly (I use a wire whisk and incorporate all the whites).
  • Gradually add to the milk.
  • Add pepper and salt.
  • Stir constantly so mixture will not scorch.
  • mixture will get thick.
  • Pour mixture into a linen towel, (Can use cheesecloth).
  • squeeze and tie tightly.
  • Hang from faucet and let drain for two hours.
  • Cover with wet napkin
  • Place in refrigerator.

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