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Easter Cheese - Hrudka

Rated as 4.64 out of 5 Stars

"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!"
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Ingredients

10 h 35 m servings 69 cals
Original recipe yields 32 servings (1 large round of cheese)

Directions

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  1. 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.
  2. 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


Per Serving: 69 calories; 2.9 g fat; 7.8 g carbohydrates; 3.3 g protein; 73 mg cholesterol; 111 mg sodium. Full nutrition

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Reviews

Read all reviews 19
  1. 22 Ratings

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Most helpful positive review

The only difference between this and my family's recipe is that we use vanilla instead of cinnamon. A+. The name is a bit misleading to anyone not familiar with the dish, though--even though l...

Most helpful critical review

I made this to serve with the Paska bread. Was very disapointed in the flavor. Other than my son saying it looked like brains, it tasted like cinnamon egg custard. Needless to say we didn't h...

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The only difference between this and my family's recipe is that we use vanilla instead of cinnamon. A+. The name is a bit misleading to anyone not familiar with the dish, though--even though l...

This is a staple at our table every Easter. We called it Yayashnik. It was served with ham, kielbasa, raisin babka (bread), hard boiled eggs and yes, the horseradish for those who liked it. T...

What a surprise to find this recipe. My husband's mother from Hungary used to make a similar recipe every Easter. She used 2 quarts of milk to 12 eggs and then also added seedless white raisin...

Don't lose site of the fact that this simple (and many might say bland) dish is the perfect vehicle for Chrin, more commonly known as horseradish beets. My grandmother served this for years as p...

I wanted to make this as a surprise to my Dad for Easter. This is something that was ALWAYS on the Easter table my whole life, and his. My grandmother passed away 15 years ago and it hasn't be...

My family has made this my entire life, my dad used to make it, after he passed, my mom & I, and now I make it for my husband & I. I use 3 qts of milk, 1 1/2 doz eggs, salt & pepper. We never us...

sounds just like my grandmother's receipe, but she used vanilla instead of cinnamon

I was looking for the spelling of this egg custard, and found this. Our family always made this for Easter, and I have been doing it myself for the past 20 years. My mom's recipe was a dozen e...

I made this to serve with the Paska bread. Was very disapointed in the flavor. Other than my son saying it looked like brains, it tasted like cinnamon egg custard. Needless to say we didn't h...