Hungarian Easter Cheese (Sárga Túró)
Ingredients
- 500 ml milk
- 5 eggs
- 2 tbsp sugar
- 1 tbsp vanilla sugar
- lemon zest from half a lemon
- 1 pinch of salt
- 1 tsp raisins, cinnamon, notmeg optional
Instructions
- Whisk the eggs in a bowl without homogenizing the mixture (this will result in a marbled cheese). Add the beanten eggs into the milk together with the sugar and a pinch of salt, and cook on low heat, stirring constantly, until it becomes lumpy.
- 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
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