Sirecz (Slovakian Easter cheese)

    3 hours 40 min

    A traditional Slovakian dish made with eggs, milk, sugar, vanilla and nutmeg. This cheese is usually served cold and sliced for the Easter meal. The flavour is similar to that of sweet custard.

    16 people made this

    Serves: 6 

    • 12 eggs
    • 1 litre milk
    • 200g caster sugar
    • 1 tablespoon vanilla extract
    • 1 pinch ground nutmeg

    Prep:10min  ›  Cook:30min  ›  Extra time:3hr drying  ›  Ready in:3hr40min 

    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 cheese cloth-lined colander. Carefully gather the ends of the cheese cloth in your hands and pull them together until the cheese forms into a ball. Tie the cheese cloth tightly at the top of the ball. Tie the cheese cloth ends over a tap and let hang for about 3 hours.
    4. Untie the cleese cloth and wrap the cheese cloth ball in cling film before refrigerating. The cheese will keep for about a week. Slice and serve.

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    Reviews in English (23)


    This is the same as what my Hungarian grandmother made, but she added golden raisins  -  27 Mar 2008  (Review from Allrecipes US | Canada)


    This is the same recipe my family makes for Pascha; we call it hrudka. We have an additional step, though. After the hrudka has firmed up and been refrigerated for awhile, put it into a pan or onto a cookie sheet, top with a good pat of butter, and broil until the top browns. Let it cool, rewrap, and refrigerate again.  -  10 Apr 2007  (Review from Allrecipes US | Canada)


    My mom made this every year for Easter, but she never used sugar or vanilla or nutmeg, only a little salt. We loved it paired with ham on a sandwhich. Also, she told me never to used an electic mixer for the eggs but I dont know why. Also, I find it is an acquired taste, but I have to have it out at Easter, along with the horseradish beets.  -  22 Feb 2010  (Review from Allrecipes US | Canada)

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