This is traditional Slovak Easter cheese that is served Easter Sunday. It is traditionally served with baked ham and beet horseradish and is great on sandwiches. It is very mild in flavor and not like other cheeses.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Measure milk into a bowl, and set over a saucepan filled half way with simmering water. Heat until warm to the touch, then gradually start cracking eggs into the milk while stirring almost constantly. This will scorch very easily. Continue to stir slowly once all of the eggs are in, until the mixture resembles scrambled eggs.

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  • Pour into a cheesecloth bag and tie tightly. Hang from the sink faucet or over a bowl and allow to drain for 1 to 2 hours. Place on a cooling rack set over a pan or bowl and set a heavy object on top to press out the liquid. A cool cast iron skillet weighted with heavy cans works well. Press for about 2 hours.

  • Carefully remove the weights and cheesecloth bag from the cheese. Refrigerate the cheese for several hours or overnight before slicing and serving.

Nutrition Facts

84.1 calories; 6.7 g protein; 3.1 g carbohydrates; 144.4 mg cholesterol; 222.9 mg sodium. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/14/2009
I love this easter cheese! I used to make this with my Baba for many years!! This recipe is exactly the same with one exception my Baba always put a dash of yellow food coloring in it to give it a nice color!! Read More
(24)

Most helpful critical review

Rating: 1 stars
09/26/2011
uhhh...this isn't cheese it's a way to eat leftover scrambled eggs...and there are a thousand ways or so to season the recipe and make it more than that. Read More
(7)
17 Ratings
  • 5 star values: 14
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
04/14/2009
I love this easter cheese! I used to make this with my Baba for many years!! This recipe is exactly the same with one exception my Baba always put a dash of yellow food coloring in it to give it a nice color!! Read More
(24)
Rating: 5 stars
04/14/2009
I love this easter cheese! I used to make this with my Baba for many years!! This recipe is exactly the same with one exception my Baba always put a dash of yellow food coloring in it to give it a nice color!! Read More
(24)
Rating: 5 stars
04/07/2012
jbchef - this recipe has nothing to do with scrambled eggs! It is a cheese since it is made by curdling milk. It is a fresh cheese made for Easter with eggs. This is the recipe my grandmother, mother and I have made for over 100 years. I have also added a pinch of fresh nutmeg for a little kick. I also server it with beets horseradish and cold sliced keilbasa for Easter breakfast. Read More
(22)
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Rating: 5 stars
04/13/2009
My grandmother and mother maid this cheese. I have been making it for 39 years. My children always still ask for it every easter. Enjoyed by all! A GREAT TRADITION!! Read More
(15)
Rating: 5 stars
04/22/2011
Thank you. I made this when I was growing up in a Byzantine Catholic church. It is long since gone. I forgot the recipe. The only thing different is that we would take cloves and decorate the cheese with a cross. Read More
(11)
Rating: 5 stars
04/06/2012
Just finished making my Easter cheese. A recipe that has been handed down for generations from my Slovak ancestors. My only variation is to add some water , and when that surfaces you know you are done. The eggs are to indicate a new beginning . Happy Easter Read More
(8)
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Rating: 5 stars
03/29/2013
This is exactly as my Grandmother and Great Grandmother made it. it will be the first Easter without her and I am making it alone. It will be sad but I know she will be with me in spirit while I make it. Love and miss you Gram. Read More
(8)
Rating: 1 stars
09/26/2011
uhhh...this isn't cheese it's a way to eat leftover scrambled eggs...and there are a thousand ways or so to season the recipe and make it more than that. Read More
(7)
Rating: 1 stars
02/22/2010
Just like my mom made and what she called it. Read More
(5)
Rating: 4 stars
03/24/2016
I do pretty much the same thing, but add vanilla and a bit of sugar. Also, make sure not to use too much milk with the SIZE of the eggs you get. If eggs are small, use less milk or it will be watery. Been making this for about 10 years. Family loves it and it's a great tradition from my Slovak grandparents. Read More
(4)