Easter Syrek (Cheese)

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Betty Yuricek from Warren, Ohio

Ingredients:

  • 2 quarts milk
  • 12 eggs
  • 1/2 cup sugar
  • 1 tsp vanilla
  • Nutmeg (optional)
  • Cheese cloth
  • Rope (strong enough to hold weight of syrek)
  • Salt (optional)

Directions:

  1. Lay cheese cloth over strainer over a bowl.
  2. In a large pot heat milk just before boiling, do not bring to boil.
  3. In a large bowl beat eggs.
  4. Add sugar, vanilla and nutmeg to beaten eggs.
  5. Once milk is heated add egg mixture to the pot.
  6. Constantly stir on medium-high heat until mixture resembles scrambled eggs.
  7. Pour contents of pot into the cheese cloth on strainer.
  8. Shake strainer to condense mixture and strain excess liquid.
  9. Gather cheese cloth and tie ends together.
  10. Hang bag over bowl to allows excess liquid to drip for couple hours.
  11. Untie bag and refrigerate bag overnight.
  12. Once cooled, remove from cloth and wrap in plastic wrap to prevent drying.
  13. Keep refrigerated.

* Served Easter Syrek cold, slice any way desired, sprinkle with salt (optional). Enjoy!*

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