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Slovak Easter Cheese (Cirak)

By: Cathi from NJ  
"This is traditional Slovak Easter cheese that is served Easter Sunday. It is traditionally served with baked ham and beet horseradish and is great on sandwiches. It is very mild in flavor and not like other cheeses."

Rating: This weblink has been rated 2 times with an average star rating of 5.0 Read Reviews (2)

Rate/Review | 30 people have saved this

Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
12 Hrs 35 Min

Servings  (Help)

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Original Recipe Yield 1 loaf
 

Ingredients

  • 4 cups milk
  • 12 eggs
  • 1 teaspoon salt

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 84 | Total Fat: 4.9g | Cholesterol: 164mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2009 by Marleea 
I love this easter cheese! I used to make this with my Baba for many years!! This recipe is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 13, 2009 by rita 
My grandmother and mother maid this cheese. I have been making it for 39 years. My children... MORE

 
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