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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cidak (Czechoslovakian Easter Cheese) Recipe

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This recipe for Cidak (Czechoslovakian Easter Cheese) is from Sage Rutty Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 dozen eggs
1 quart milk
1 teaspoon salt
Directions:
Directions:
Set up a large double boiler. Fill the lower pan with an inch of water. Bring the water to a boil and turn down the heat so that it is strongly simmering. Put eggs, milk and salt in a blender, blending until everything is incorporated, then pour the mixture into the double boiler.

Cook the egg and milk mixture stirring frequently with a wooden spoon until the mixture curdles, this will take approximately 20-30 minutes. You'll see “curds” separated out and leave a thin, watery “whey”. Stop once it seems like no more whey is being produced.

Line a colander with a square, double layer of cheesecloth and place over a large bowl or pot. Pour the curds and whey carefully onto the center of the cheesecloth. Gather the cheesecloth together to form a large ball with the curds. Twist the top and press to remove more whey and then tie with kitchen twine. Tie the ball to a wooden spoon and suspend it over a pot to drain further and cool.

When the ball is mostly cooled and not dripping any more whey, place it in the fridge to set overnight. After chilling overnight, remove the cheesecloth. Store in the fridge wrapped with plastic or waxed paper. Serve slices on sandwiches or on their own sprinkled with a little salt.
Personal Notes:
Personal Notes:
My Dad is 100% Czechoslovakian. This recipe has been handed down for generations in his family. I remember watching my Baba (Grandma) teach my Mom to make it. Cidak was served every Easter at my parent’s house along with kielbasa & beet horseradish. I have kept the tradition going now that I host Easter for the family every year. Some people put it on a kielbasa sandwich but I always eat a slice plain with a little salt. This savory version is what my family makes but sweet variations are common.

 

 

 

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