Hrutka – Slovak Egg Cheese - Cook Like Czechs

Hrutka – Slovak Egg Cheese

Traditional Slovak Easter recipe for hrutka, a simple yet beloved homemade egg cheese.

Course Snack

Cuisine Slovak

Keyword Cheese, Easter, Traditional

Prep Time 10

Cook Time 25

Resting Time 12

Total Time 12 35

Servings slices

Calories 135kcal

Set up double boiler: Place a smaller pot inside a larger one. Pour water into the larger pot so it reaches about 1.½ inches (4 cm) below the rims of both pots. Make sure the bottom of the smaller pot does not touch the bottom of the larger pot to prevent the eggs from scorching.
Mix ingredients: Pour 4 cups milk into the smaller pot. In a bowl, crack 12 eggs one by one, whisking well after each. Add 1 teaspoon salt and whisk until smooth and slightly frothy. Pour the egg mixture into the pot with the milk and stir to combine.
Cook mixture: Place the double boiler on the stove over medium-high heat. Stir constantly and gently, scraping the bottom so nothing sticks. Once heated, lower the heat to medium. Cook for 20 to 25 minutes, until the mixture separates into soft curds.
Prepare draining setup: Place a sieve over a pot or bowl. Line it with a clean cheesecloth or a thin kitchen towel soaked in cold water and wrung out.
Drain curds: Carefully pour the hot mixture into the lined sieve. Gather the corners of the cloth and lift to enclose the curds.
Shape cheese: Secure the cloth close to the cheese with a zip tie and gently tighten it to form a firm ball. Tie the ends of the cloth to create a loop.
Drain overnight: Hang the bundle over a pot or sink to catch the liquid. Let it drain in a cool place overnight.
Serve: Unwrap and slice into thin rounds. Serve chilled or at room temperature.

Makes 1 hrutka cheese, app. 10-12 slices.
Easter basket tip: The next day, unwrap the egg chese and place it whole in your Easter basket for blessing. Hrutka is traditionally placed in the basket whole and uncut. Wrap it in a clean cloth or place it in a small bowl so it keeps its beautiful round shape until it is time to slice and share.
At the Easter breakfast table, slice it into thin rounds and serve alongside smoked ham or sausage, sliced rye or paska bread, horseradish, and colored hard-boiled eggs.
Milk fat matters: Use full-fat whole milk for the best, richest curds. Low-fat milk will produce a thinner, less satisfying cheese.
Variations: Some Slovak grandmas add a pinch of sugar or a few drops of vanilla for a slightly sweet version. Others add fresh chives or dill for a savory twist. The classic plain version remains the most traditional.