Looks somewhat like cheese but it’s quite different. This sweet egg and milk based dish is part of the Easter menu especially North-East Hungary. Often made for Easter Sunday when traditionally food was taken to the church for blessing. It’s similar to a solid mild custard and the texture is more of cooked egg whites than cheese, breaking in slabs rather than crumble. May sound unusual but surprisingly pleasant, goes so well with savory smoked ham and Easter bread.
Ingredients – for 2-3 servings
- 500 millilitre (2.1 cups) milk – full cream is best
- 5 medium eggs [one egg for each 100 millilitre of milk]
- 1 tablespoon of sultanas (optional)
- grated zest of 0.5 lemon (optional)
- 1 teaspoon of vanilla extracts
- pinch of salt
- 2-3 level tablespoons of granulated sugar
- Break the eggs in a bowl, beat with a fork slightly until the yolks brake but not thoroughly mixed.
- Begin to warm the milk with a pinch of salt, sugar and the optional lemon zest.
- Add the eggs to the warm milk and cook slowly stirring trying the keep the chunky texture. After about 10 minutes on low heat the dish will separate into the cooked eggs and clear milk whey. Watch it carefully as it can burn easily. Fold in the sultanas last if using.
- Transfer the curdled eggy milk into a sieve lined with a cheesecloth or tea towel. Let it strain of liquids and cool somewhat then gather the sides of the cloth and wring out as much of the remaining liquid as can.
- Make a knot and hang the “Cheese” to drip for a few hours at a cool place, then refrigerated until use.
- Cut neat slices and serve with ham and Easter bread.