Richard Terek added a comment yesterday, March 20, 2012, in response to my posting about the wonderful treats our mothers and grandmothers used to make at Eastertime. Specifically, he mentioned the hot cross buns and the puska. Richard then added:
In honor of your grandmother and all of our “Bubbas” and mothers who cooked from their hearts, I found a recipe that duplicates the Easter Egg Cheese of our youths.
Called cirek, sirets, sirok, sirecz, Hrudka or just Easter egg cheese since it traditionally served on Paska (Easter Bread) A traditional Slovak Easter Cheese served with the Easter meal. This is served sliced and cold. It tastes like a sweet custard.”
1 quart milk
1 cup white sugar
1 tablespoon vanilla extract
1 pinch ground nutmeg
1. In an electric mixer, beat the eggs until mixed well.
2. Transfer the eggs to a double boiler and stir in milk, sugar, vanilla and nutmeg. Cook over a medium heat for 30 minutes. Use a metal slotted spoon and constantly stir the bottom of the pan to prevent scorching.
3. When the mixture looks just like cooked scrambled eggs, pour it carefully into a cheesecloth-lined colander. Carefully gather the ends of the cheesecloth in your hands and pull them together until the cheese forms into a ball. Tie the cheesecloth tightly at the top of the ball. Tie the cheesecloth ends over a faucet or to the handle of a kitchen cabinet (place a bowl under to catch the whey dripping down) and let hang for about 3 hours.
4. Untie the cheesecloth and wrap the cheesecloth ball in plastic wrap before refrigerating. The cheese will keep for about a week. Slice and serve.