Hungarian Easter Cheese (Sárga Túró)
Sárgatúró (yellow curd cheese) is a Hungarian Easter delicacy, prepared mostly in Hungary’s Eastern Catholic regions.
It’s often made for Easter Sunday, when traditionally food was taken to the church for blessing. It’s similar to a solid mild custard and the texture is more like cooked egg than cheese. And it’s simply delicious!
Try this classic Hungarian Easter cheese recipe!
Hungarian Easter Cheese (Sárga Túró)
Ingredients
- 500 ml milk
- 5 eggs
- 2 tbsp sugar
- 1 tbsp vanilla sugar
- lemon zest from half a lemon
- pinch of salt
- 1 tsp raisins, cinnamon, notmeg optional
Instructions
- Whisk the eggs with the sugar and a pinch of salt, add the cold milk and cook on low heat, stirring constantly, until it becomes thick.
- Add the vanilla and then the lemon zest. After 10-15 minutes the mixture will separate, which is what you want. Watch it carefully as it can burn easily.
- Place a strainer over a bowl (this can be a piece of material, a gauze pad or a linen towel), spoon the curd into it and hold the top of the material together and wring the moisture out of it. Tie the material tightly over the cottage cheese with string.
- Hang in a cool place for a few hours or even overnight for the remaining whey to drip out.
- Sárga túró is served cut into slices as a dessert with fresh fruit sauce. You can make a savory version by leaving out the sugar.
- Extra: add raisins, cinnamon or nutmeg as additional spices for variations.
Notes
Tried this recipe?Let us know how it was!
