Slovak easter cheese egg ball

A traditional Slovak Easter Cheese served with the Easter meal. This is served sliced and cold. It tastes like a sweet custard.

Photo of Sirecz (Easter Cheese)

Prep time: 10 minutes

Cook time: 1 hour

Ingredients

  • 12 eggs
  • 1 quart milk
  • 1 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 pinch ground nutmeg

Directions

In an electric mixer, beat the eggs until mixed well.

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.

When the mixture looks just like cooked scrambled eggs, pour it carefully into a cheesecloth-lined colander. Carefully gather the ends of the cheesecloth in your hands and pull them together until the cheese forms into a ball. Tie the cheesecloth tightly at the top of the ball. Tie the cheesecloth ends over a faucet or to the handle of a kitchen cabinet (place a bowl under to catch the whey dripping down) and let hang for about 3 hours.

Untie the cleesecloth and wrap the cheesecloth ball in plastic wrap before refrigerating. The cheese will keep for about a week. Slice and serve.