Best 3 Hrudka Easter Cheese Recipes
Hrudka Easter cheese, a traditional dish served during the Orthodox Easter holiday, is a delectable culinary creation that has been enjoyed for centuries. Originating in Eastern Europe, this soft, creamy cheese is prepared using a unique combination of cottage cheese, sweet cream, and various herbs and spices, resulting in a rich and flavorful treat. Its distinct flavor and texture have made it a beloved springtime delicacy, often served alongside other Easter dishes like colored eggs and paska bread. Whether you're a seasoned cook or a novice in the kitchen, crafting this special cheese can be a rewarding and delightful experience, allowing you to savor the tastes of tradition and create a memorable Easter celebration.
Here are our top 3 tried and tested recipes!
EASTER CHEESE - HRUDKA
Hrudka pronounced (hur-UT-ka)is a simple custard cheese that's essential for many Eastern European Easter tables. It's sliced and eaten by itself or, more often, as part of a ham or kolbassi sandwich made on Paska bread that's slathered with beet horseradish. The recipe is as easy as it is healthy. Ha!
Provided by Bryan Burns
Time 10h35m
Yield 32
Number Of Ingredients 5
Steps:
- Crack eggs into a large saucepan and beat with a whisk. Whisk in milk, sugar, salt and cinnamon. Cook over medium-low to low heat, stirring constantly until the mixture fully forms curds and the whey separates. This will take 20 to 30 minutes. Using higher heat or failing to stir will result in a big pan of sweet scrambled eggs.
- Drain the mixture into a colander lined with several layers of cheese cloth. Use the cloth to shape into a ball and twist the top to remove excess moisture. Secure with a twist tie. Hang for several hours or overnight. I do it on the spigot of the kitchen sink (which would probably wig out the germ police, but I haven't gotten botulism in 34 years). Of course, you could let it drain initially there and then finish it overnight in the fridge suspended over a deep bowl.
Nutrition Facts : Calories 69.5 calories, Carbohydrate 7.8 g, Cholesterol 72.8 mg, Fat 2.9 g, Protein 3.3 g, SaturatedFat 1.2 g, Sodium 111.1 mg, Sugar 7.8 g
HRUDKA (EASTER CHEESE)
This is a traditional eastern 'cheese' (really an egg ball). During lent we give up all forms of meat and dairy products, then on Easter Sunday pig out on what we've given up. NOTE: the whey from this is used in my Paska recipe, save it and make both!
Provided by Pa. Hiker
Categories European
Time 35m
Yield 1 ball
Number Of Ingredients 5
Steps:
- Pour milk into saucepan and bring to a boil.
- Beat eggs slightly and add gradually to milk.
- Cook over low heat for about seven minutes.
- Add salt, pepper, and vanilla, stir continually so mixture will not scorch.
- Pour mixture into a linen towel or cheesecloth, squeeze and tie tightly.
- Hang and let dry for two hours.
- Cover with a wet napkin and place in refrigerator.
HRUDKA, EASTER CHEESE, MARK'S
Mark's family recipes, translated from Polish for me to share! LOL
Provided by Megan Stewart
Categories Other Snacks
Number Of Ingredients 4
Steps:
- 1. Beat the eggs. Add milk, sugar and vanilla. Beat the mixture. Cook in a double boiler until the mixture curds and only water remains. Over a LARGE bowl, pour the curd into a cheese cloth sack (most of the water will immediately drain off), and tie the end tightly. Squeeze the mixture removing most of the remaining water. Hang the sack over the bowl overnight. Makes 1 large round loaf.
- 2. Notes: The cooking takes only about 1/2 hour, the rest is "curing time". Old timers often tied the cheese over the kitchen faucet overnight. For food safety reasons, consider doing this in your refrigerator, but it will make the process slower.
Tips:
- Ensure you use fresh, high-quality ingredients, especially the milk and eggs.
- For a richer flavor, use whole milk or cream instead of low-fat or skim milk.
- Do not overcook the curd mixture; it should be heated just until it reaches 180°F (82°C).
- When straining the curd mixture, use a cheesecloth or fine-mesh strainer to ensure a smooth texture.
- To achieve a smooth and spreadable consistency, blend the curd mixture in a food processor or blender until desired texture is achieved.
- Season the cheese to taste with salt, pepper, and other desired herbs or spices.
- For a more flavorful cheese, allow it to age in the refrigerator for at least 24 hours before serving.
- Serve the cheese spread on bread, crackers, or vegetables, or use it as a dip for pretzels or chips.
Conclusion:
Hrudka is a versatile and delicious Easter cheese that can be enjoyed as a spread, dip, or even as an ingredient in other dishes. With its creamy texture and tangy flavor, it is a perfect addition to any праздничный стол (festive table). Whether you are a seasoned cook or a beginner, this traditional Ukrainian cheese is sure to impress your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love