I have to admit; I read the recipe and instructions for preparing Slovak Easter Cheese (SIRECZ or HRUDKU) and was a bit befuddled about the instructions and whether or not I should attempt this Slovak delicacy. After a bit of investigation I was able to locate a video that demonstrates the entire process! The only problem however, is that the video was made in Slovakia and the dialogue is entirely in Slovak!
Unfortunately, the words that I learned to speak in Slovak were very few and to tell you the truth, were rather “graphic” in nature. They mostly dealt with body parts and other inappropriate things. My dad and grandfather must have liked seeing the expression on my grandmother’s face when “Little Jimmy” would innocently spout-off some of these “adult words.” The result was Grandma usually chasing Dad and Grandpa with a wooden spoon. I was too small to remember, but my Aunt Peggy still talks about it.
Anyway, I’ve digressed a bit. After I watched the video below, I am happy to say that I am going to attempt the recipe. The woman in the video actually makes it seem rather simple, and for some reason, the sound of her speaking Slovak was comforting and reassuring.
I gleaned as much from it as I could and located the recipe below which seems to closely match hers. Please let me know if you attempt the recipe and how you sirecz turns out.
Veľa šťastia a Veselé Velikonoce, or in other words, Good Luck and Happy Easter!
1 quart whole milk
1 cup white sugar
1 teaspoon salt
1 teaspoon ground cinnamon, or to taste (OPTIONAL)
1. 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.
2. Drain the mixture into a colander lined with several layers of cheese cloth. 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 on the spigot of the kitchen sink (which would probably wig out the germ police, but I haven’t gotten botulism in 34 years). Of course, you could let it drain initially there and then finish it overnight in the fridge suspended over a deep bowl.
CLICK THE LINK BELOW TO VIEW THE VIDEO –