"Pico Rico" > wrote in message
...
>
> "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.


Thanks...She did make it around Easter. We only saw her once or twice a
year... Those ingredients do not sound healthy! Maybe that is why it was
so tasty.