Hrudka Easter Cheese Recipes
EASTER CHEESE - HRUDKA
Hrudka pronounced (hur-UT-ka)is a simple custard cheese that's essential for many Eastern European Easter tables. It's sliced and eaten by itself or, more often, as part of a ham or kolbassi sandwich made on Paska bread that's slathered with beet horseradish. The recipe is as easy as it is healthy. Ha!
Provided by Bryan Burns
Time 10h35m
Yield 32
Number Of Ingredients 5
Steps:
- Crack eggs into a large saucepan and beat with a whisk. Whisk in milk, sugar, salt and cinnamon. Cook over medium-low to low heat, stirring constantly until the mixture fully forms curds and the whey separates. This will take 20 to 30 minutes. Using higher heat or failing to stir will result in a big pan of sweet scrambled eggs.
- Drain the mixture into a colander lined with several layers of cheese cloth. Use the cloth to shape into a ball and twist the top to remove excess moisture. Secure with a twist tie. Hang for several hours or overnight. I do it on the spigot of the kitchen sink (which would probably wig out the germ police, but I haven't gotten botulism in 34 years). Of course, you could let it drain initially there and then finish it overnight in the fridge suspended over a deep bowl.
Nutrition Facts : Calories 69.5 calories, Carbohydrate 7.8 g, Cholesterol 72.8 mg, Fat 2.9 g, Protein 3.3 g, SaturatedFat 1.2 g, Sodium 111.1 mg, Sugar 7.8 g
HRUDKA (EASTER CHEESE)
This is a traditional eastern 'cheese' (really an egg ball). During lent we give up all forms of meat and dairy products, then on Easter Sunday pig out on what we've given up. NOTE: the whey from this is used in my Paska recipe, save it and make both!
Provided by Pa. Hiker
Categories European
Time 35m
Yield 1 ball
Number Of Ingredients 5
Steps:
- Pour milk into saucepan and bring to a boil.
- Beat eggs slightly and add gradually to milk.
- Cook over low heat for about seven minutes.
- Add salt, pepper, and vanilla, stir continually so mixture will not scorch.
- Pour mixture into a linen towel or cheesecloth, squeeze and tie tightly.
- Hang and let dry for two hours.
- Cover with a wet napkin and place in refrigerator.
HRUTKA (EGG CHEESE)
Otherwise known in English as "egg cheese". This is from my MIL who has Czech heritage. She makes this every Easter. She slices it and serves it at room temp with ham. *I* like it when it's chilled and I slice it and put it on a sandwich w/ cold leftover ham slices. It's a soft, solid custard. Servings are a guess. Prep time is the chilling time.
Provided by Parsley
Categories Hungarian
Time 10h15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Beat all ingredients well.
- Pour into a large saucepan and cook very slowly over low heat (stirring often) until it looks kind of like cottage cheese and liquid/curds start to separate.
- Pour the mixture into a round colander or a strainer lined with cheese cloth and form into a ball.
- Hang up over a sink and let drip. Drain for about 3 hours.
- Chill at least 8-10 hours or overnight.
- Can serve cold, room temp or warm.
Nutrition Facts : Calories 178.2, Fat 10.5, SaturatedFat 4.3, Cholesterol 291.4, Sodium 160.7, Carbohydrate 8.2, Sugar 9.1, Protein 12.2
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- Combine the ingredients in a heat-proof bowl or the top of a double boiler and whisk until combined.
- Place bowl over a pot of water or assemble the double boiler and, over medium heat, bring the water to a simmer. Cook, stirring very frequently, until the mixture begins to thicken and then the bids separate from the whey. This will take 20-30 minutes form when you start to see the curds begin to form, and it will look similar to scrambled eggs when it is done.
- Pour the mixture into the cheesecloth to drain off the liquid (the whey), and allow to drain for several minutes. Then gather the cheesecloth, forming the cheese into a ball and squeeze out as much liquid as possible, allowing to cool until you can handle it, if necessary.
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