Hrudka Easter Cheese Marks Recipes

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.

EASTER CHEESE - HRUDKA

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.

HRUDKA, EASTER CHEESE, MARK'S

Steps:

• 1. Beat the eggs. Add milk, sugar and vanilla. Beat the mixture. Cook in a double boiler until the mixture curds and only water remains. Over a LARGE bowl, pour the curd into a cheese cloth sack (most of the water will immediately drain off), and tie the end tightly. Squeeze the mixture removing most of the remaining water. Hang the sack over the bowl overnight. Makes 1 large round loaf.
• 2. Notes: The cooking takes only about 1/2 hour, the rest is "curing time". Old timers often tied the cheese over the kitchen faucet overnight. For food safety reasons, consider doing this in your refrigerator, but it will make the process slower.

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.