Hrudka - Egg Cheese Loaf

Hrudka - Egg Cheese Loaf
Categories: Egg, Cheese, Slavic, Ethnic, Czech, Polish, Ukrainian, Hungarian, Appoetizer, Dessert
Yield: 1 Loaf

24 ea Eggs
5 c Milk
1 ts Vanilla
1/2 c Sugar

*NOTE: This egg-cheese is made with the addition of white raisins &/or chopped hazlenuts by some people. It is delicious either way.

Beat your eggs.
Add milk, sugar & vanilla then beat again.
Cook in a double boiler until mixture curds & only water remains.
Over a large bowl, pour into a cheese cloth sack.
Then tie end tightly.
Squeeze mixture removing most of remaining water.
Hang sack over bowl overnight in fridge.
Once it is amde it needs to be kept refrigerated.
It will keep for 5-7 days refirgerated.

ORIGIN: Elena Gorotski, Prague-Czech Republic, circa 2003