Hrudka (Easter Cheese) – A Timeless Eastern Delight
Overview
Hrudka, a traditional Easter cheese, also known as an egg ball, is a cherished recipe that signifies the end of Lent and the beginning of joyful feasting. During the Lenten season, where meat and dairy are abstained from, this simple yet flavorful cheese comes as a delightful treat to relish on Easter Sunday. Not only is it a unique addition to your holiday table, but it also brings a nostalgic touch to your celebrations. And here’s a bonus – the whey from making this Hrudka can be repurposed in your Paska recipe, ensuring nothing goes to waste and both recipes complement each other beautifully!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
- 16 large eggs
- 1 cup milk
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
Instructions
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Prepare the Milk: Begin by pouring the milk into a medium-sized saucepan. Place the saucepan over medium heat and bring the milk to a gentle boil. Keep a close eye on it to ensure it doesn’t scald.
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Incorporate the Eggs: While the milk is heating, beat the eggs lightly in a separate bowl. Once the milk reaches a boil, reduce the heat to low. Gradually add the beaten eggs to the milk, stirring continuously to blend them smoothly into the mixture.
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Cook the Mixture: Continue to cook the egg and milk mixture over low heat for about 7 minutes. It’s crucial to keep stirring the mixture to prevent it from sticking to the bottom of the pan or forming lumps.
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Season and Flavor: Once the mixture has thickened, add the salt, black pepper, and vanilla extract. Stir well to evenly distribute the seasoning and flavorings throughout the mixture.
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Strain and Squeeze: Remove the pan from heat. Pour the mixture into a clean linen towel or cheesecloth. Gather the edges of the cloth, twist, and tie it tightly to form a pouch.
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Dry the Hrudka: Hang the pouch in a cool, dry place, allowing the mixture to drain and dry for about 2 hours. This step is essential for achieving the right texture.
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Refrigerate: After drying, remove the cheese from the cloth and place it on a plate. Cover it with a wet napkin and refrigerate it. This final step will help the Hrudka to firm up and develop its flavor.
Notes
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Whey Utilization: Don’t forget to save the whey from this process! It can be used in making Paska, adding a touch of richness to your Easter bread.
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Texture: The Hrudka should have a firm, cheese-like texture once it’s fully set. If it seems too soft, let it drain for a bit longer.
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Serving Suggestions: Enjoy Hrudka as a standalone treat, or slice it to add to your Easter spread. It pairs wonderfully with various breads and festive dishes.
This recipe not only highlights the beauty of traditional Eastern European cuisine but also ensures that your holiday celebrations are filled with authentic and heartfelt flavors. Enjoy crafting this special Easter cheese and savor the joy of tradition with each bite! 🧀🌸
