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Easter Cheese - Hrudka

SUBMITTED BY: Bryan Burns

"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!"

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PREP TIME	5 Min
COOK TIME	30 Min
READY IN	10 Hrs 35 Min
Original recipe yield 1 large round of cheese

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

12 eggs
1 quart whole milk
1 cup white sugar
1 teaspoon salt
1 teaspoon ground cinnamon, or to taste

DIRECTIONS

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.

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REVIEWS

Reviewed on Feb. 18, 2003 by TRISH3DOGS

What a surprise to find this recipe. My husband's mother from Hungary used to make a similar... MORE

Reviewed on Jun. 2, 2005 by KREED1023

taste EXACTLY like my step grandmother made!! MORE

Reviewed on Mar. 28, 2005 by BLUECOOK1

I made this to serve with the Paska bread. Was very disapointed in the flavor. Other than my... MORE

Reviewed on Mar. 21, 2008 by Coal Cracker

Don't lose site of the fact that this simple (and many might say bland) dish is the perfect... MORE

Reviewed on Mar. 19, 2008 by stephanie

sounds just like my grandmother's receipe, but she used vanilla instead of cinnamon MORE

Reviewed on Apr. 7, 2007 by Glass-Half-Full

This is a staple at our table every Easter. We called it Yayashnik. It was served with ham,... MORE