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!
Ingredients
12 eggs
1 quart whole milk
1 cup white sugar
1 teaspoon salt
1 teaspoon ground cinnamon, or to taste (OPTIONAL)
Directions
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 –
velkonocna-hrudka-recept-na-velkonocnu-hrudku
The Duquesne Hunky 
Maybe this is it
LOVE the video!! Just found your blog as I was sitting down to type up a post about my own Egg Cheese. I grew up in Pittsburgh and my Slovak side of the family makes this every Easter. I made it last year and this year in Minnesota to bring some Hunky flavor to my friends’ Norwegian gatherings….I feel they are confused by it, but it’s just not Easter without solid scrambled eggs.
As an aside, my diabetic aunt used Sweet N Low artificial sweetener in her recipe and it turned out fine.
Try wearing a clean pair of household rubber gloves when twisting the hot mixture in the cheesecloth…..won’t burn your hands.
How nice to know that others make Easter cheese. We make it with only salt and a little pepper rather than sweet. I also line a metal colander with my cheesecloth and pour the mixture into that. It holds the mixture and drains it somewhat until I can start gathering up the corners and twisting and squeezing. It takes a lot of stirring and standing until the mixture turns into what looks like tiny scramble eggs, but it is worth it.
On my Lithuanian side, I still like to dye eggs with onion skins. They turn out so pretty.
Jim, Great video and terrific instructions. And you’re right, it IS comforting to hear her go thru the recipe. One caveat: She looked like she put six tablespoons of sugar in the mixture, not a cup. I’m wondering if a cup would make it a little on the sweet side…? Thanks for posting, I am def gonna give it a whirl this Easter! Along with a coupla loaves of Paska.
I also make this every year. We love it. For years I would get my cheesecloth at Schinks in Duquesne. Then I read somewhere to use knee high stockings (brand new of course). I do the same process as the lady in the video, except I use the knee highs. Happy Easter everyone, Deanne Harris Seese
No cinnamon, but vanilla instead. Keep stirring, your hands will get burnt, but it is so worth it! Good luck and enjoy! Christos Voskrese!
My Grandma and aunt also used vanilla I doooooooooo miss the easter cheese.
Jim..
Thanks so much for all your help in locating video instructions for hrudku even if they were in Slovak. I think I might just try to make it myself this Easter. I do remember that my grandmother used nutmeg instead of cinnamon. She would use it as an appetizer with pickled eggs, beets and onions and kielbassi and sliced ham. Then we would have her wonderful chicken soup and stuffed cabbage along with other goodies. Happy childhood memories.
Happy Easter to you and your wife.
Hope she is recovering nicely from her surgery.
Cathy
Jim
Another great find. As an example of globalization I noticed she used scissors from IKEA to open the milk carton.
Hi
I am in charge of making the cheese ball every year, last year I held class for my 2 daughter-in -laws and 2 of my neighbors….we had a blast….I always double my cheese cloth, and keep a bowl of ice water to dip your hands in while squeezing. Good luck and Happy Easter!
It is easy Jim. However, it is really hot when you transfer the egg mixture to the cheesecloth and gather it together. Just so you are forwarned. Good Luck!
Everyone has their own favorite recipes. We do the technique just a bit differently.
1. Using a double boiler keeps the mixture from overcooking. (One big pot inside another BIGGER pot)
2. Sue made a reusable linen bag to hold the mixture. Once the hot mixture is bagged, we tie the top snugly with twine to make a ball, then let it hang about an hour.
3. I have a piece of heavy steel, (doesn’t everyone?) and a mesh cookie rack grate that I put across the basement laundry tub, IE, rack under bag under steel [in plastic grocery bag]. Let set overnight; presses out all the whey. The end result is a flatter, firmer cheese.
-Sretan Uskrs, Moji prijatelji!