Reviewed: Apr. 18, 2011

I use a flour sack style towel for mine, It makes a smoother outside than the cheesecloth. My granny's and mother in law hung theirs outside on the line for a couple hours but I have to get creative since the days before Easter tend to rain here. I usually cut the sugar in half and do not add vanilla or other flavorings. I have always used the electric mixer with no problems. I also found I didn't really need a double boiler as long as you stir constantly. It burns quite easily.

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9 users found this review helpful

Reviewer:

LOVEWINTER2

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Feb. 22, 2010

My mom made this every year for Easter, but she never used sugar or vanilla or nutmeg, only a little salt. We loved it paired with ham on a sandwhich. Also, she told me never to used an electic mixer for the eggs but I dont know why. Also, I find it is an acquired taste, but I have to have it out at Easter, along with the horseradish beets.

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13 users found this review helpful

Reviewer:

Dinny

Reviewed: May 17, 2009

This turned out nice the first try. Lightly sweet and easy to make. A great alternative to chocolate for Easter.

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8 users found this review helpful

Reviewer:

Sweets

Reviewed: Mar. 27, 2008

This is the same as what my Hungarian grandmother made, but she added golden raisins

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11 users found this review helpful

Reviewer:

sandybl

Reviewed: Mar. 19, 2008

This is like the Easter cheese my Nonni used to make only she didn't put the sugar and nutmeg in it. She used to serve homemade pickled beets with hers also. I really like this version! Thank you for the recipe. I will keep the tradition going!

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10 users found this review helpful

Reviewer:

momof2boys

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Cooking Level: Expert

Home Town: Canton, Michigan, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Dec. 19, 2007

this receipe has been in my family for years. but mine is quart of milk, tsp vannelilla, adozon of eggs, suger to taste. great i am the only one that stll makes it. i have used equal to thanks, joy kocher

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10 users found this review helpful

Reviewer:

joy kocher

Cooking Level: Expert

Living In: Plymouth, Pennsylvania, USA

Reviewed: Apr. 10, 2007

This is the same recipe my family makes for Pascha; we call it hrudka. We have an additional step, though. After the hrudka has firmed up and been refrigerated for awhile, put it into a pan or onto a cookie sheet, top with a good pat of butter, and broil until the top browns. Let it cool, rewrap, and refrigerate again.

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12 users found this review helpful

Reviewer:

KATERINAJB

Cooking Level: Intermediate

Home Town: Norwalk, Connecticut, USA

Living In: Reston, Virginia, USA

Reviewed: Apr. 7, 2007

Thank you for posting this i too had a nanny who used to make this every easter and she is gone now since 96 and i lost her recipe for this now i have it back again Thank you so much

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6 users found this review helpful

Reviewer:

Lee Ann

Cooking Level: Expert

Living In: Grants, New Mexico, USA

Reviewed: Apr. 5, 2007

THANK YOU!!!! THANK YOU!!!! This is the same recipe that my grandmother made when I was younger. Unfortunatly it passed on with her and I was at a loss. This one tastes the same as I remember it from years ago. The nutmeg actually makes pwople go "Hmmm, what is that?". Thank you again and I will save this and pass it down to my daughters.

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njgiantsgirl

Reviewed: Apr. 14, 2005

This is a very excellent recipe! It is also a very old recipe.I got it from my hungarian grand mother many years ago.I thought I lost it forever in a move and have been searching for it ever since. Thank you for adding this recipe to this sight!

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5 users found this review helpful