Egg Cheese
All of these recipes were given to me by my Grandmother Julianna Lazorik Barnyik Ambrisko, who was born in Kosicka Bela, Slovakia on June 15, 1882. I have had them since I was twelve, when I watched her make all this on holidays.... now I do...
Serrik or Egg Cheese. They call the Easter Cheese Hurda too. My Grammy called it Serrik.
This makes 2 balls of cheese (the size of a grapefruit)
1 dozen eggs
1 qt & 1/2 of milk
1 tsp vanilla
1 tblsp sugar
a pinch of salt
Beat together well
Cook slowly over LOW heat stirring constantly
When it looks like yellow cottage cheese & liquid separates, pour into 2 CLEAN NEW knee High (stockings)
tie it so it looks like a BALL
hang it from the kitchen cabinet & let it drip, about 2 hrs.
Refrigerate over night
take the stocking off & slice.
Don't laugh at the stocking thing it works better than cheese cloth no strings!! If you come to my house at Easter & Christmas time I have balls hanging from the cabinets!!
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