Easter Cheese - Hrudka14 Reviews
- Prep: 5 min
- Cook: 30 min
- Ready In: 10 hr 35 min
“Hrudka pronounced (hur-UT-ka)is a simple custard cheese that's essential for many Eastern European Easter tables. It's sliced and eaten by itself or, more often, as part of a ham or kolbassi sandwich made on Paska bread that's slathered with beet horseradish. The recipe is as easy as it is healthy. Ha!” - by Bryan Burns
Original recipe yields 1 large round of cheese
- 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.
Amount Per Serving (32 total)
- 69 cal
- 2.9 g
- 7.8 g
Based on a 2,000 calorie diet
Reviews (14)Rate This Recipe
"This is a staple at our table every Easter. We called it Yayashnik. It was served with ham, kielbasa, raisin babka (bread), hard boiled eggs and yes, the horseradish for those who liked it. This is..." See more part of the Eastern European (specifically Byzantine Orthodox) Easter tradition. Thank you for sharing this recipe. For those of you who didn't grow up with this tradition, another serving suggestion would be to use slices of this Hrudka on bread with slices of ham. It makes a great sandwich!"
"What a surprise to find this recipe. My husband's mother from Hungary used to make a similar recipe every Easter. She used 2 quarts of milk to 12 eggs and then also added seedless white raisins. Th..." See moree rest of the recipe was the same. They used to just slice it and eat it with cold sausage or ham. My husband always just called it Easter cheese."
"Don't lose site of the fact that this simple (and many might say bland) dish is the perfect vehicle for Chrin, more commonly known as horseradish beets. My grandmother served this for years as part of..." See more a traditional Easter meal, and my brothers and I soon found out it was best slathered with the horseradish mix. I intend to experiment a little with the recipe this year. I'll let you know how I make out!"
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