Easter Cheese


  • 12 eggs
  • 1/2 gallon whole milk*
  • 1 teaspoon salt
  • 1 teaspoon vanilla


  1. Prepare a strainer with a large layer of cheese cloth or clean dish towel.
  2. Add eggs to a large pot.
  3. Whisk to break up yolks.
  4. Add the milk, salt and vanilla.
  5. Cook over medium heat, stirring frequently.
  6. When curds and whey have separated, pour them through the strainer.
  7. Let drain well.
  8. Transfer to clean cheese cloth or towel.
  9. Twist into a ball and let hang for about a day.

Source: Elek family recipe (Traditional Slovenian Easter cheese)

*Most recipes I’ve seen on the web call for only a quart of milk.  We’ve always had better luck with a half gallon.  You can definitely start with a quart and if it seems like there aren’t enough curds, you can add in additional milk.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s