Hrutka Egg Cheese
Hrutka Egg Cheese is a traditional Eastern European recipe that brings the flavors of nostalgia and heritage to your table, especially during festive celebrations like Easter. Made with just a handful of simple ingredients—eggs, whole milk, sugar, salt, and an optional touch of cinnamon for sweetness—this creamy and subtly sweet "farmstead cheese" is a delightful blend of textures and flavors. The recipe involves gently cooking and curdling the mixture before straining it into a firm yet tender cheese ball, making it an ideal addition to your holiday spread. Serve it sliced as a standalone treat, paired with bread, or alongside other Easter classics. This homemade egg cheese is not only a symbol of tradition but also a versatile, protein-packed addition to any occasion, combining rustic simplicity with wholesome comfort. Perfect for those seeking to explore age-old European recipes with a modern twist!
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Recipe Information
Ingredients
- 12 large Eggs
- 1 quart Whole milk
- 0.5 cup Granulated sugar
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon (optional for sweetness)
Instructions
In a large mixing bowl, crack the 12 eggs and whisk them until uniform in color and consistency.
Add the whole milk, sugar, salt, and ground cinnamon (if using) to the whisked eggs. Stir well to combine.
Pour the mixture into a large, heavy-bottomed pot or saucepan. Place the pot over medium-low heat.
Using a wooden spoon, continuously stir the mixture to prevent it from burning. Gradually, the mixture will begin to curdle as it heats.
After about 20-30 minutes, the mixture will separate into small curds and liquid whey. This indicates that it is fully cooked.
Remove the pot from heat. Line a colander or large strainer with a clean cheesecloth or thin kitchen towel and place it over a bowl to catch the liquid.
Carefully pour the curdled mixture into the cheesecloth-lined colander. Gather the edges of the cheesecloth and twist them tightly to form a ball, squeezing out as much liquid as possible.
Tie the cheesecloth with a string to secure the ball shape. Hang it over a sink or bowl to drain further for about 1-2 hours, or until it is firm to the touch.
Once the Hrutka is fully drained and set, unwrap it from the cheesecloth and transfer it to a plate or airtight container. Store in the refrigerator until ready to serve.
Slice and enjoy on its own, with bread, or as part of a traditional Easter meal.
Nutrition Facts
Calories |
1843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.2 g | 113% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 2349 mg | 783% | |
| Sodium | 1813 mg | 79% | |
| Total Carbohydrate | 150.6 g | 55% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 149.2 g | ||
| Protein | 107.3 g | 215% | |
| Vitamin D | 23.0 mcg | 115% | |
| Calcium | 1550 mg | 119% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2298 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
