Slovak Easter Cheese (Cirak)

Directions

1. 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.
2. 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.
3. Carefully remove the weights and cheesecloth bag from the cheese. Refrigerate the cheese for several hours or overnight before slicing and serving.

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Reviews (8)

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12

Marleea

Apr. 14, 2009

"I love this easter cheese! I used to make this with my Baba for many years!! This recipe is exactly the same with one exception my Baba always put a dash of yellow food coloring in it to give it a nic..." See moree color!!"

12

rita

Apr. 13, 2009

"My grandmother and mother maid this cheese. I have been making it for 39 years. My children always still ask for it every easter. Enjoyed by all! A GREAT TRADITION!!..." See more"

8

Pattijo2

Apr. 7, 2012

"jbchef - this recipe has nothing to do with scrambled eggs! It is a cheese since it is made by curdling milk. It is a fresh cheese made for Easter with eggs. This is the recipe my grandmother, moth..." See moreer and I have made for over 100 years. I have also added a pinch of fresh nutmeg for a little kick. I also server it with beets horseradish and cold sliced keilbasa for Easter breakfast."