- Feb 5, 2002
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Family Recipe: Egg Cheese (“Hrudka”)
“This is a traditional component of a Slovak Easter basket, which gets blessed on Holy Saturday and consumed Easter morning,” says Tapsak.
“In the Christian East, eggs and dairy are not permitted in the fast — so as the chickens and cows start producing eggs and milk in the spring again, they would start to accumulate. We don’t have chickens or cows right now but still make this egg cheese every year, only for Easter — so even though it is simple, it is a defining part of Easter celebrations for us! We eat it for breakfast all of Easter week and it is a ‘taste of the season.’”
Ingredients:
1/2 gallon whole milk
12 eggs
1 1/2 teaspoon salt
Directions:
Combine ingredients in a large pot (use a double boiler if you have one to prevent scorching).
Cook on medium-low, stirring frequently. Solid curds will start to form in the liquid. Once the liquid is clear, take off the heat and pour into a colander lined with cheesecloth.
Gather the ends of the cheesecloth and form into a ball. Place a weight on the ball, still in the colander, and put the colander over a bowl or pot to drain in the refrigerator overnight.
After it has drained, keep it chilled until serving, and serve sliced with sour cream and horseradish.
This recipe is very forgiving, more milk can be added to make it creamier, or less to make it firmer. Up to a cup of sugar can be added to make a sweet version.
Continued below.
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“This is a traditional component of a Slovak Easter basket, which gets blessed on Holy Saturday and consumed Easter morning,” says Tapsak.
“In the Christian East, eggs and dairy are not permitted in the fast — so as the chickens and cows start producing eggs and milk in the spring again, they would start to accumulate. We don’t have chickens or cows right now but still make this egg cheese every year, only for Easter — so even though it is simple, it is a defining part of Easter celebrations for us! We eat it for breakfast all of Easter week and it is a ‘taste of the season.’”
Ingredients:
1/2 gallon whole milk
12 eggs
1 1/2 teaspoon salt
Directions:
Combine ingredients in a large pot (use a double boiler if you have one to prevent scorching).
Cook on medium-low, stirring frequently. Solid curds will start to form in the liquid. Once the liquid is clear, take off the heat and pour into a colander lined with cheesecloth.
Gather the ends of the cheesecloth and form into a ball. Place a weight on the ball, still in the colander, and put the colander over a bowl or pot to drain in the refrigerator overnight.
After it has drained, keep it chilled until serving, and serve sliced with sour cream and horseradish.
This recipe is very forgiving, more milk can be added to make it creamier, or less to make it firmer. Up to a cup of sugar can be added to make a sweet version.
Continued below.
Peter Tapsak of the Institute of Catholic Culture — With a Recipe for ‘Hrudka’
‘We bring all of creation into ourselves by eating,’ says Tapsak, ‘and when we give thanks for our food, we are giving thanks to God on behalf of all creation.’
