Sirecz (Easter Cheese)

Sirecz (Easter Cheese)

20
LORRIE28 0

"A traditional Slovak Easter Cheese served with the Easter meal. This is served sliced and cold. It tastes like a sweet custard."

Ingredients

45 m {{adjustedServings}} servings 372 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 372 kcal
  • 19%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 42.4g
  • 14%
  • Protein:
  • 18 g
  • 36%
  • Cholesterol:
  • 437 mg
  • 146%
  • Sodium:
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. In an electric mixer, beat the eggs until mixed well.
  2. Transfer the eggs to a double boiler and stir in milk, sugar, vanilla and nutmeg. Cook over a medium heat for 30 minutes. Use a metal slotted spoon and constantly stir the bottom of the pan to prevent scorching.
  3. When the mixture looks just like cooked scrambled eggs, pour it carefully into a cheesecloth-lined colander. 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. Tie the cheesecloth ends over a faucet or to the handle of a kitchen cabinet (place a bowl under to catch the whey dripping down) and let hang for about 3 hours.
  4. Untie the cleesecloth and wrap the cheesecloth ball in plastic wrap before refrigerating. The cheese will keep for about a week. Slice and serve.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

20
  1. 21 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This is the same as what my Hungarian grandmother made, but she added golden raisins

This is the same recipe my family makes for Pascha; we call it hrudka. We have an additional step, though. After the hrudka has firmed up and been refrigerated for awhile, put it into a pan or...

My mom made this every year for Easter, but she never used sugar or vanilla or nutmeg, only a little salt. We loved it paired with ham on a sandwhich. Also, she told me never to used an elect...