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. It's an interesting concoction that's made the same way fresh cheese is.  It's variously called hrudka, sirok, Typically, hrudka is made without sugar, but some cooks prefer it sweet. Another way I like to serve it is sliced, dredged in flour and sautéed in butter. If the hrudka is sweet, you can sprinkle it with granulated or confectioners' sugar or even serve it with syrup as it tastes a lot like French toast without the bread! 
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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