- Dish type
- Side dish
Hrudka, pronounced (hur-UT-ka), is a simple cheese that appears on many Eastern European Easter tables. It's also known as cirek, sirok and sirecz. Slice and eat by itself or as part of a ham sandwich with beetroot horseradish.
19 people made this
- 12 eggs
- 1L full fat milk
- 200g caster sugar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon, or to taste
MethodPrep:5min ›Cook:30min ›Extra time:8hr setting › Ready in:8hr35min
- 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 muslin or cheesecloth. 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 over the kitchen sink hanging from the tap. Of course, you could let it initially drain there and then finish it overnight in the fridge suspended over a deep bowl.
Reviews & ratingsAverage global rating:(22)
Reviews in English (19)
This is a staple at our table every Easter. We called it Yayashnik. It was served with ham, kielbasa, raisin babka (bread), hard boiled eggs and yes, the horseradish for those who liked it. This is part of the Eastern European (specifically Byzantine Orthodox) Easter tradition. Thank you for sharing this recipe.For those of you who didn't grow up with this tradition, another serving suggestion would be to use slices of this Hrudka on bread with slices of ham. It makes a great sandwich!-07 Apr 2007
The only difference between this and my family's recipe is that we use vanilla instead of cinnamon. A+. The name is a bit misleading to anyone not familiar with the dish, though--even though lots of people call it Easter Cheese, it's not meant to taste like the cheeses with which Americans are generally familiar. It's *supposed* to be on the bland side in order to complement the salty ham and the bite of the horseradish.-30 Mar 2010
What a surprise to find this recipe. My husband's mother from Hungary used to make a similar recipe every Easter. She used 2 quarts of milk to 12 eggs and then also added seedless white raisins. The rest of the recipe was the same. They used to just slice it and eat it with cold sausage or ham. My husband always just called it Easter cheese.-14 Feb 2003