Slovak Easter Cheese Cirak Recipes

CIRAK ( SLOVAK EASTER "CHEESE") RECIPE - (4.6/5)

Steps:

• Pour milk into saucepan and break one egg at a time into milk. Make sure each yolk is broken. Add salt and mix slowly. Use a trivet beneath the saucepan. Cook over medium-high heat; stirring frequently. Cook slowly until mixture looks like scrambled eggs. Pour mixture into a cheesecloth-lined colander and tie tightly. Carefully gather the ends of the cheesecloth in your hands and pull them together until the cheese forms into a ball. Tie the cheesecloth tightly at the top of the ball Hang and let drain for about an hour. Carefully remove cheese from bag to avoid breaking. Put into refrigerator until cold.

SLOVAK EASTER CHEESE (CIRAK)

Steps:

• 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.
• 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.

CIRAK (SLOVAK EASTER CHEESE) EGG ROLL

Steps:

• Pour milk into saucepan and bring to boil.
• Beat eggs slightly (I use a wire whisk and incorporate all the whites).
• Gradually add to the milk.
• Add pepper and salt.
• Stir constantly so mixture will not scorch.
• mixture will get thick.
• Pour mixture into a linen towel, (Can use cheesecloth).
• squeeze and tie tightly.
• Hang from faucet and let drain for two hours.
• Cover with wet napkin
• Place in refrigerator.

SIRECZ (EASTER CHEESE)

Steps:

• In an electric mixer, beat the eggs until mixed well.
• Transfer the eggs to a double boiler and stir in milk, sugar, vanilla and nutmeg. Cook over a medium heat for 30 minutes. Use a metal slotted spoon and constantly stir the bottom of the pan to prevent scorching.
• When the mixture looks just like cooked scrambled eggs, pour it carefully into a cheesecloth-lined colander. Carefully gather the ends of the cheesecloth in your hands and pull them together until the cheese forms into a ball. Tie the cheesecloth tightly at the top of the ball. Tie the cheesecloth ends over a faucet or to the handle of a kitchen cabinet (place a bowl under to catch the whey dripping down) and let hang for about 3 hours.
• Untie the cleesecloth and wrap the cheesecloth ball in plastic wrap before refrigerating. The cheese will keep for about a week. Slice and serve.