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Hrudka
Egg and milk cheese
Hrudka: Slovak Easter 'egg cheese' of eggs and milk pressed in a cloth
Hrudka (also called sirok or egg cheese) is made in eastern Slovakia and among Rusyn and Slovak families abroad for Easter. Eggs and milk are stirred over a low heat until they separate into soft curds, then the curds are tied tightly in a cloth into a ball and hung to drain overnight. The pale-yellow, mild, slightly sweet 'cheese' is taken to church in the Easter basket on Holy Saturday and sliced at Easter breakfast with ham, bread and horseradish. It needs no rennet, so it is naturally vegetarian. Chef's tip: keep the heat low and stir constantly; high heat makes rubbery curds.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 8
Ingredients
- 12 eggs
- 4 ¼ cups whole milk
- 1 tsp salt
- 2 tbsp sugar (optional)optional, for a sweet hrudka
- 1 tsp vanilla extract (optional)optional
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Method
0/6 doneStep 1: Whisk 12 eggs, 4 ¼ cups whole milk, 1 tsp salt and 2 tbsp sugar and 1 tsp vanilla extract (if using) together in a heavy pan.
Step 2: Cook over a low-medium heat, stirring constantly with a wooden spoon, for 20–25 minutes. The mixture will look like thin custard, then suddenly separate into soft yellow curds and pale whey. A common mistake is turning up the heat to hurry it: the curds turn tough.
25 minStep 3: Line a colander with a large square of muslin or cheesecloth and pour in the curds.
Step 4: Gather the cloth corners, twist tightly to squeeze out the whey and shape the curds into a firm ball. Tie with string.
Step 5: Hang the ball over a bowl in the fridge (for example from a shelf) for at least 6 hours or overnight, until firm.
Step 6: Unwrap and slice. Keep in the fridge and eat within 4 days.
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 10 g
- Carbs
- 5 g
- Fat
- 10 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does hrudka take?
- About 40 minutes in total: 10 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
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Perfect for:Easter