Hrudka (Easter Cheese)
This is as close to my Slovak grandmother's recipe as I can get. It goes great with ham and a side of pickled beets.
- Preparing Time: 3 hours
- Total Time: 13 hours
- Served Person: 1
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- 1 teaspoon vanilla extract
- 1 tablespoon sugar
- 1 pinch salt
- 1 dozen eggs
- 48 ounces milk
- Carbohydrate 66.65842531776 g
- Cholesterol 2674.07771088 mg
- Fat 103.867776036 g
- Fiber 0 g
- Protein 119.29954290336 g
- Saturated Fat 43.97291307912 g
- Serving Size 1 1 Serving (1974g)
- Sodium 4872.90885059705 mg
- Sugar 66.65842531776 g
- Trans Fat 15.147249471264 g
- Calories 1687 calories
1, Mix all ingredients together and beat well. 2. Cook in a pot slowly over low heat, stirring constantly. 3. When it looks like yellow cottage cheese and the liquid separates, pour into 2 CLEAN NEW knee high stockings. (Yes, I'm serious! It works better than cheesecloth!) 4. Tie it at the open end, so the cheese looks like a ball. 5. Hang it from the kitchen sink (or kitchen cabinet with a bowl under it) and let it drip for about two hours. 6. Refrigerate overnight. 7. Remove stocking and slice and serve cold.
