Slovenian Tradition: Hrutka aka Easter Cheese

2 Apr

My great grandparents came to the US on a boat as immigrants with many others seeking a better life in America. With them, they also brought their Slovenian traditions that they passed along to their children. My gram passed the tradition of Hrutka on to me. Essentially, you cook eggs in milk over a double boiler until “curds” are formed. Then you transfer it to cheese cloth to drain off the liquid and form a solid ball.

It is delicious. You can make it sweet or savory, but I lean toward the savory. I eat it on crackers. Or a big slice all by itself  with some hot sauce. Traditionally it is eaten with ham on easter bread. I always make a double batch because we love it, so timewise from start to finish (where the cheesecloth balls are hanging to drain) is about 1 1/2hrs. Making the recipe below, it will take you about an hour.

Hrutka (Easter Cheese)

1 dozen large eggs, whisked to combine yolks with whites

1 quart whole milk

1 teaspoon kosher salt

Add all the ingredients to a double boiler. I used a large pyrex mixing bowl set over a pot of water. (Be sure to add enough water that you will not run out in the middle of making this.)

The first 20 minutes, let the water come up to a boil and heat the mixture. Using a wisk, scrape the sides of the bowl periodically.

Once the mixture looks like the photo below, line a colander with cheesecloth and ladle the egg mixture in to drain off the liquid. Twist the top of the cheesecloth together and hang to drain excess liquid.

Unwrap the hrutka and slice the bottom off to let it sit flat. Cover with saran wrap and chill overnight.

To serve, slice into pieces to be topped on a piece of ham, or on a cracker. Enjoy!

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2 Responses to “Slovenian Tradition: Hrutka aka Easter Cheese”

  1. Lee April 20, 2014 at 2:26 am #

    my Slovakian gradmother used to make this with vanilla and sugar. We called it “cerdetz”. it’s still my favorite Easter tradition.

Trackbacks/Pingbacks

  1. Full disclosure: I don’t mind genetically modified food. And health food tastes like sh*t. | Copacabana - March 29, 2013

    […] grandma also used to make a version of this which, if I’m ever fortunate enough to host a proper Easter feast, I may try to make and […]

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