Hrudka (pronounced hur-ut-ka) is an “eggy”, custard-like, sweet cheese familiar to many Eastern European Easter tables. It’s sliced and eaten by itself or as part of differing traditional dishes. If you’re expecting something that tastes like a traditional savoury cheese – this is not it.
MAKES APPROXIMATELY 500G
- 6 eggs.
- 1L full cream homogenised milk.
- 1/3 cup sugar.
- 1 tsp. vanilla bean paste (or 1.5 tsp. vanilla extract).
- 1/2 tsp. cinnamon powder.
- Small pinch of nutmeg.
- Whisk the eggs together in one saucepan.
- Whisk in milk, sugar, vanilla, cinnamon and nutmeg.
- Heat the mixture in a double boiler over a medium heat, whilst stirring constantly, until it separates into a solid and liquid. This will take 20-30 minutes. At first it will thicken into a custard-like consistency before curdling and separating.
- Pour the separated mixture into the cheese cloth lined colander, with a bowl underneath.
- Cover the hrudka with the cheese cloth, and place a bowl of water on top to press.
- Press for at least one hour, before placing in the fridge to cool.
- Hrudka is ready to be eaten when cooled.