Hrudka! Slovak Egg Cheese for Easter!

Gather all ingredients: 12 eggs, 1 pint of milk, 1 teaspoon of kosher salt, and cheesecloth.

Crack 12 eggs into a bowl and whisk them until well beaten.

Add 1 quart of whole milk to the beaten eggs and mix thoroughly.

Add 1 teaspoon of kosher salt to the mixture and stir well.

Fill the bottom of a larger pot with about an inch of water and bring it to a boil to create a double boiler.

Once boiling, reduce heat to simmer and place the bowl with the egg mixture over the pot to steam.

Stir the mixture frequently with a wooden spoon until it starts to curdle, approximately 20 to 30 minutes.

Once curdled, use a slotted spoon to ladle the curds into a colander lined with cheesecloth.

Let the curds drain for about 10 minutes to remove excess liquid.

Equipment Needed

Allergens