Search thousands of recipes reviewed by home cooks like you.

Sirecz (Easter Cheese)

Sirecz (Easter Cheese)

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    45 m
LORRIE28

LORRIE28

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

sandybl
27

sandybl

3/27/2008

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

KATERINAJB
23

KATERINAJB

4/10/2007

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 onto a cookie sheet, top with a good pat of butter, and broil until the top browns. Let it cool, rewrap, and refrigerate again.

Dinny
20

Dinny

2/22/2010

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 electic mixer for the eggs but I dont know why. Also, I find it is an acquired taste, but I have to have it out at Easter, along with the horseradish beets.

Similar recipes

ADVERTISEMENT