Serves 12
756 min
Slovak Easter Cheese (Cirak)
Recipe GLPR4edec1dcf09ae2
A traditional Slovak Easter cheese made by curdling eggs and milk into delicate curds, then draining and hanging overnight to develop a firm, cheese-like texture. The result is a mild-flavored, protein-rich dish that's part cheese and part custard, with a pleasant tanginess. Served cold as a festive centerpiece during Easter celebrations.
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Ingredients
12 large eggs
1 quart whole milk or 2 percent milk
1 teaspoon vanilla extract
1 teaspoon salt
½ teaspoon ground black pepper
Directions
Crack all eggs into a large mixing bowl and beat vigorously with a wire whisk until the mixture is completely blended and uniform in color.
Pour the milk into a Dutch oven or large heavy pot and place over medium heat. Warm the milk until it is hot to the touch but not boiling, approximately 3 to 5 minutes.
Reduce the heat to low and slowly pour the beaten eggs into the hot milk while stirring gently. Once combined, add the vanilla extract, salt, and black pepper, stirring to distribute evenly throughout.
Continue cooking over low heat, stirring constantly with a wooden spoon or spatula. The mixture will gradually transform as the egg proteins coagulate. After 20 to 30 minutes, soft curds will separate from the translucent whey, creating a texture similar to cottage cheese. The internal temperature should reach 160°F to ensure food safety.
Turn off the heat and allow the mixture to rest for a minute. Set up a colander lined with damp cheesecloth in a large mixing bowl placed in the sink. Carefully spoon or pour the curds and whey into the cheesecloth-lined colander.
Gather the corners of the cheesecloth and gently squeeze out as much liquid as possible from the curds. Secure the corners with a rubber band or twist tie to create a bundle, forming the cheese ball.
Hang the cheesecloth bundle over a bowl to allow continuous draining. Let it hang undisturbed for 30 minutes to 1 hour, until dripping has ceased and the cheese has firmed up considerably.
Remove the cheese from the cheesecloth and wrap it tightly in plastic wrap or a clean kitchen cloth to preserve its shape. Refrigerate overnight or until ready to serve. Slice or portion as desired before serving cold.
