Cirak-Slovak Easter Cheese
Today we went to George’s Polish Deli and picked up kielbasa. For people from Seattle, go to George’s to get meat. Lots of meat. Yummy meat. Meat of all sorts. We brought it home and served some cold and heated some with sauerkraut and served with Adams Cirak. Cirak, I have learned is a Slovak Easter Cheese but it seemed that nothing really badly happened when had it in November… Cirak is served with a beet/horseradish sauce. I had also brought a can of Biggos which is a hunter’s stew (a 1000 thing food). We had a delicious dinner-cirak is a really mild cheese but it goes so nicely with the horseradish and the kielbasa. How to make Cirak?
Cirak-Slovak Easter Cheese
Ingredients:
4 cups milk
12 eggs
Pinch of salt
½ teaspoon nutmeg
Splash of vanilla.
Preparation:
Combine all of the ingredients in a medium sized saucepan. Stir over medium heat until a solid ball forms. This takes some time and requires constant stirring so it doesn’t scorch. Once a ball has formed dump the cheese into a strainer that has been lined with at least 2 layers of cheese cloth.
Close the top of the cheese cloth to form a ball and SQUEEZE to get the liquid from the remaining cheese.
Tie the cheesecloth closed and hang for several hours to allow all of the liquid to drain out.
Transfer the cheese to the refrigerator and allow to chill for several hours before eating.
