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    Hrutka Recipe

    2y Saved to Easter
    • melanie sakowski

      Hrudka (Slovak Easter Egg Cheese) 1 dozen eggs 1 quart milk (dairy-free for us, I used soy) 1 teaspoon salt

    • Ashley Rodgers

      Sirecz- Slovak Easter cheese. Just eggs and milk, or it can be sweetened. My mom made this every year.

    • Kristen Aitch

      "Hrudka - easter egg cheese" Holy (no) cow! a dairy-free cheese! wonder how many ways this cann be flavored...

    • Steffany Kurilovitch

      Making hrudka, Slovak Easter egg cheese. We call this egg ball & use sugar and vanilla. Favorite part of Easter.

    • Kamila Kostolna Dandu

      Slovak Easter cheese - Syr - (Cirek) - growing up in Slovakia I never had this kind of cheese, at least my family didn't make it. I am going to try it, it looks very good.

    • maureen gerber

      Making hrudka, Slovak Easter egg cheese. We use sugar and vanilla. Mom always makes this at Easter.

    • Joanne Mitchell

      Hrudka (Slovak Easter Egg Cheese)... never heard of it but sounds quite unique!

    • Nicole Dodson-Sands

      Updates: Slovak Easter Tradition

    • Kristen Moore

      Slovak Easter Cheese - Sirecz

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    Get out your handy strainer and put it in your sink.  Line it with a little cheesecloth, which you can find in your supermarket, sometimes with the baking stuff and sometimes with the laundry stuff, for mysterious reasons.  I usually fold it into a square that has about 3-4 layers until it looks like this.  This will take you two minutes. Now take a nice heavy saucepan and pour in 4 cups of whole milk, one cup of buttermilk, and 1/3 cup of heavy cream.  Set it on the stove and put the heat on to medium high and bring it to a boil.  In the early going, you may want to clip a candy thermometer on to the pot so you can watch the temperature, because when the temperature gets to about 185 degrees, the curds (the solid part) will have separated from the whey (the liquid part), and it's time to strain it.  If you don't have thermometer don't fret, because you can pretty much see it happening.  The milk mixture will boil, and it will gradually curdle and separate into the solids (the curds) and the watery looking liquid (the whey).  This will take about 10 minutes...sometimes less.  When it does, take the pot off the burner and reach for your handy slotted spoon, and start scooping out the solids, letting the liquid drain off.  Drop the spoonfuls of solids into your strainer. I like to sprinkle a little coarse salt onto the cheese every couple of spoonfuls or so.  Once you are done, let it drain for about 2 minutes (if you like your ricotta moist) or 5 minutes (if you like it drier).  You can leave it right in the strainer, or you can be like I was when I first made it and hang it dramatically from your kitchen faucet (see picture above).  Taste it after a few minutes...if it's gotten too dry just stir in a tablespoon or two of milk, and if it's too moist for you, let it keep draining. Fifteen minutes have now passed, and you have made your own ricotta cheese.

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