Slovak Easter Cheese (Cirak)

Slovak Easter Cheese (Cirak)

9
Cathi from NJ 0

"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."
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Ingredients

12 h 35 m servings 84 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 84 kcal
  • 4%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 3.1g
  • 1%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 223 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

9
  1. 9 Ratings

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Most helpful positive review

I love this easter cheese! I used to make this with my Baba for many years!! This recipe is exactly the same with one exception my Baba always put a dash of yellow food coloring in it to give it...

Most helpful critical review

uhhh...this isn't cheese, it's a way to eat leftover scrambled eggs...and there are a thousand ways or so to season the recipe and make it more than that.

I love this easter cheese! I used to make this with my Baba for many years!! This recipe is exactly the same with one exception my Baba always put a dash of yellow food coloring in it to give it...

jbchef - this recipe has nothing to do with scrambled eggs! It is a cheese since it is made by curdling milk. It is a fresh cheese made for Easter with eggs. This is the recipe my grandmother...

My grandmother and mother maid this cheese. I have been making it for 39 years. My children always still ask for it every easter. Enjoyed by all! A GREAT TRADITION!!

Thank you. I made this when I was growing up in a Byzantine Catholic church. It is long since gone. I forgot the recipe. The only thing different is that we would take cloves and decorate the ch...

uhhh...this isn't cheese, it's a way to eat leftover scrambled eggs...and there are a thousand ways or so to season the recipe and make it more than that.

This is exactly as my Grandmother and Great Grandmother made it. it will be the first Easter without her and I am making it alone. It will be sad but I know she will be with me in spirit while...

Just finished making my Easter cheese. A recipe that has been handed down for generations from my Slovak ancestors. My only variation is to add some water , and when that surfaces you know you a...

Just like my mom made and what she called it.

My family has always called it egg cheese but we have always had it on Easter. However we also put pepper to taste. Made it this year for the first time since ma passed and was perfect. Thank...