Slovakia Sweet Egg Cheese

 This recipe for Slovak sweet egg cheese is typically served at Easter time and goes by various names including hrudka, cirak, sirok, sirecz and on and on. Typically, hrudka is made without sugar, but some cooks prefer it sweet. Essentially, it's a ball of eggs and milk that have been cooked until the proteins separate into curds and the liquid separates into whey. 

This is a recipe passed down from my sister's mother-in-law.

• 15 eggs
• 1 quart of milk
• 4 Tbsp. sugar
• 1/2 tsp. vanilla
• Pinch of sugar

Put all ingredients in a heavy-bottoms 3 quart saucepan.  Beat together well with electric hand mixer.  Cook slowly over low heat stirring constantly.  When the mixture begins to get hot, you will see bits of the egg beginning to make curds.  When it looks like cottage cheese and the liquid begins to separate, remove from heat.

Pour into cheesecloth-line large bowl.

Bring up sides of cheesecloth and form into a ball.  Squeeze out as much liquid as possible (let cool slightly) and tie the cheesecloth closed.  Set over a strainer and let moisture drain; about 2 hours.  I hang mine off the cabinet knob with a bowl underneath.

Refrigerate overnight.  Remove cheesecloth and slice.  You can also bread lightly in flour and fry like french toast and serve with maple syrup.

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