Easter Cheese - Hrudka Recipe - Allrecipes.com
Easter Cheese - Hrudka Recipe
  • READY IN 10+ hrs

Easter Cheese - Hrudka

Recipe by  

"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!"

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 large round of cheese Change Servings
  • PREP

    5 mins
  • COOK

    30 mins

    10 hrs 35 mins


  1. 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.
  2. 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.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Apr 07, 2007

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 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!

Most Helpful Critical Review
Mar 28, 2005

I made this to serve with the Paska bread. Was very disapointed in the flavor. Other than my son saying it looked like brains, it tasted like cinnamon egg custard. Needless to say we didn't have it with the bread. I will keep searching for a cheese flavored cheese.


21 Ratings

Mar 30, 2010

The only difference between this and my family's recipe is that we use vanilla instead of cinnamon. A+. The name is a bit misleading to anyone not familiar with the dish, though--even though lots of people call it Easter Cheese, it's not meant to taste like the cheeses with which Americans are generally familiar. It's *supposed* to be on the bland side in order to complement the salty ham and the bite of the horseradish.

Feb 18, 2003

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. The 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.

Mar 21, 2008

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 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!

Mar 19, 2008

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

May 07, 2011

I wanted to make this as a surprise to my Dad for Easter. This is something that was ALWAYS on the Easter table my whole life, and his. My grandmother passed away 15 years ago and it hasn't been made since. I knew my Dad had the recipe from my grandmother which was his grandmothers but I didn't want to ask him for it, I wanted it to be a surprise. I found this recipe, added golden rasins and it was perfect! He told me it tasted just like his grandmothers. (Who was a Hungarian immagrant.) Thank you so much for this recipe and helping me surprise my Dad. It will now be somthing I make every year for Easter.

Apr 06, 2012

My family has made this my entire life, my dad used to make it, after he passed, my mom & I, and now I make it for my husband & I. I use 3 qts of milk, 1 1/2 doz eggs, salt & pepper. We never used sugar nor other seasonings. My dad was Slovak, this was his family recipe. I don't use a double boiler, we warm the milk on med heat till almost a boil, then add the beaten eggs and salt & pepper. Stirring constantly is a must. I have an old salt bag, pour the mixture into this after curding, then grab one corner and the top of bag, tie tightly, hang overnite..it would not be Easter without Hrudka.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 69 kcal
  • 3%
  • Carbohydrates
  • 7.8 g
  • 3%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 2.9 g
  • 4%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 111 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Back To School Already?
Back To School Already?

Hard to believe, but many kids will be back in school at the end of the month. Get ready.

Cauliflower Recipes
Cauliflower Recipes

You won't believe all the things you can do with cauliflower. It's a great low-carb option.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Natural Easter Egg Dyes

See how to make natural egg dye using food products you probably have on hand!

Easter Chick Deviled Eggs

A delicious deviled egg recipe gets a cute-for-Easter makeover.

Southern Mac & Cheese Pie

See how to make this cheesy, custardy comfort-food classic.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States