Traditional food in some eastern European countries for Easter is egg cheese called Hrutka, Sirecz or Cirok.
It can be prepared sweet or savoury. I prefer savoury; it cud be plain or it cud have some seasoning added (from black pepper, paprika, curry, saffron act), this is the plain version.
Usually is served cold with the ham or on crackers. I like a sandwich with tomato, lettuce and pan-fried sliced Hrutka, fried just for a couple of minutes on each side; when is caramelized and a little bit crunchy outside and soft and custardy inside.
It is pretty obvious how easy it is to make a half recipe.
6-8 or more
milk (4 cups)
In This Recipe
Start by putting the pot with water on the stove for a double boiler.
Get ready a colander lined with several layers of cheesecloth.
In a heat resistant bowl whisk the eggs, add; milk and salt and mix again.
Place the bowl on the top of the pot with water, making sure bowl is not touching the water.
Turn heat to a medium.
Start slowly stirring; it will take about 20 minutes to come to look like custard first.
Just keep stirring; the custard will start to look like soft scrambled eggs.
At this point take the mixture off the heat and let it seat for 5-10minutes.
Ladle the curds into a colander lined with cheesecloth.
Tie the corners of the cheesecloth and hung until set and cold (couple hour at least).
Place in the fridge overnight or for 5-6 hours to firm up.