Hrudka (Veľkonočné Syr) Starej Mamy

I like the idea of extra vanilla or fried in butter with cinnamon for breakfast.....sounds like an update from the old world to the 21st century :)

K. E. Roche'

Here's our 2014 Easter Cheese (hrudka):

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It was! I had a couple of slices for breakfast this morning.

I as going to try a savory Easter cheese this year, but the dozen eggs i bought for it were "mysteriously" dropped and broken somewhere between the car and the refrigerator.... Ouch

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I just saw the above and I was struck by the beauty and shine.

I will produce some on Friday for the Easter Brunch we are attending this weekend.

I cannot help but think that even with sugar and vanilla that this will taste exceedingly Eggy. But there will be some Old School Hungarians in attendance and I hope that this would be somewhat familiar to them.

I will post a pictorial when I make this again in May/June with Pheasant eggs. My friend has a shooting preserve and raises his own pheasants, but only has capacity for 800 eggs in his incubators which are tied up for approx. 3 weeks to hatch. There is a window once the incubators are full and before he can reload them in 3 weeks time that he has no home for the eggs and I selflessly offer my assistance.

Before I bought my cheese press, I often struggled with cheesecloth and trying to tie tight bundles that would actually help express the whey.

So I raided Mrs. Percebe's Quilting stash for the heavy clips she uses in securing her quilt fabric for basting.

Easy to apply and reposition.

I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.

Hey, guys -

Bill, your Easter cheese looks great! I just showed this to The Beautiful Mrs. Tas, who gave it her approval. We will also be giving it a try with Stevia (or something similar) this year, so I am grateful for your experimentation!

Murray, I think you will like this, and I'm eager to hear how it works with pheasant eggs. Looking forward to your report!

Tom - the name "Easter Cheese" might be something of a misnomer, but this is a true Slovak/Hungarian tradition, a celebration of the end of Lent as well as a delicious treat. Technically, it is probably more of a custard or something, but my wife's grandmother called it Easter Cheese, so we call it Easter Cheese. Smile

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Tried this for the first time. Most thought the mouth feel was too custardy. The whey was very sweet and went into a waffle mix very nicely.

Simply Al

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Maple Pheasant Egg Easter Cheese

Finally made it out to the Pheasant Farm.

I dropped off sausages and some Drunken Cherries made from my MIL's tree with some Vilmos.

In exchange I brought home 15 doz Pheasant Eggs

Followed the recipe with the addition of 2 Tsp Maple Powder.

Eggs increased to 2 doz due to size

Because I want to gift this cheese back to the farm, I decided to use my Mad Millie Cheese Press for a cleaner presentation.

Weight is adjustable so I applied 3 kg of force and will increase once it cools and not risk driving out the fat.

Pics won't post Angry

Dang Windows 10 and Edge

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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.

We made 5 batches this year, including one for our pastor, one for my parents, and one for the Beautiful Ms. Tas to take to share at work. It turned out really well, and I am glad to know that our four sons know how to make it and will be passing the tradition on. Our niece, who is also has Slavic roots on her father's side, will also be learning to make it, soon.

Murray, I didn't get the chance to say this before, but great job! It looks incredible and I like your presentation as well as your addition of maple. Did you get the chance to try it?

To all - please feel free to try this, if you haven't already, and share your experiences.

Happy Easter to all -

Ron

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Wonderful if you wish to tackle ..

I avoid cow milk as I am lactose intolerant .. (no cow milk, no icecream and no yogurt). All three are a no no ..

So I will stick to fresh goat cheese or Burrata di Bufala !! or sheep cheese or very aged cow cheese such as Reggiano Parmigiano.

Enjoy and have a lovely holiday ahead.

Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.