About this recipe:Hrudka, pronounced (hur-UT-ka), is a simple cheese that appears on many Eastern European Easter tables. It's also known as cirek, sirok and sirecz. Slice and eat by itself or as part of a ham sandwich with beetroot horseradish.
1L full fat milk
200g caster sugar
1 teaspoon salt
1 teaspoon ground cinnamon, or to taste
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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.
Drain the mixture into a colander lined with several layers of muslin or cheesecloth. 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 over the kitchen sink hanging from the tap. Of course, you could let it initially drain there and then finish it overnight in the fridge suspended over a deep bowl.