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How to Make Hrutka Egg Cheese
- In a large bowl, whisk together 8 large eggs, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until light and frothy.
- Gradually whisk in 1 cup of whole milk and 1/2 cup of heavy cream. Continue whisking until fully combined.
- Pour the mixture into a heavy-bottomed saucepan over very low heat. Cook, stirring frequently and gently with a spatula to prevent sticking, until the mixture resembles cottage cheese, with curds separating from the whey (approximately 45-60 minutes). This process is slow and requires patience!
- Prepare a colander lined with several layers of cheesecloth. Pour the mixture into the lined colander, gathering the cheesecloth to form a ball.
- Suspend the cheesecloth-wrapped cheese ball over a bowl or sink to allow the whey to drain completely (at least 3 hours).
- Once drained, transfer the cheese to a plate, wrap tightly in plastic wrap, and chill for at least 8-10 hours, or preferably overnight. The longer it chills, the firmer it becomes.
- Serve chilled, at room temperature, or warmed gently. Enjoy on its own, sliced with ham, or as a unique addition to sandwiches and other dishes!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
36g
Fat
21g
Carbs
2g
