"Somebody" > wrote in message
...
> Anyone have any Slovak recipes ?
>
> My grandmother used to make this egg thing. It was cheese and egg and not
> sure if anything else, drained in fine netting. It made a big ball and
> was served cold. I was young and don't know how she did it.
>
>
>

like this?

Easter Cheese
Traditional Slovak Easter Cheese is usually served on Easter Sunday, with
baked ham and beet horseradish or on sandwiches, but it can make a lovely
complement to any Easter dish.

Recipe
Preparation time: 45 minutes

Ingredients:

a.. Eggs - 12 pieces
b.. Milk - 4 cups
c.. Sugar - 1 cup
d.. Vanilla extract - 1 tablespoon
e.. Ground nutmeg
Instructions:

1.. Mix the eggs using electric mixer; when they are well mixed, put them
into a double boiler.
2.. Add milk, sugar, vanilla extract and nutmeg. Simmer for 30 minutes (be
careful with scorching, constantly stir the bottom of the pan).
3.. The concoction should look just like cooked scrambled eggs; if it does
so, pour it into a cheesecloth-lined colander. Gather the ends of the
cheesecloth and pull them together.
4.. After the cheese forms into a ball, tie it tightly. Let it hang (from
the faucet or over a bowl) for 1-2 hours.
5.. Place on a cooling rack set over a pan or bowl. Set a heavy object on
the top to press out the liquid. Press for about 2 hours. Put the cheese
info the fridge for several hours before slicing and serving.