William Penn Life, 2019 (54. évfolyam, 2-5. szám)

2019-04-01 / 4. szám

It seems that nearly every country has its own Easter traditions, including special foods that are made and eaten on this holiest of holy days. In Hungary, especially in the northeastern part of the country, one of the special foods eaten on this day is Easter Cheese, or in Hungarian, Sárga Túró (which translates to "Yellow Curd" in English, but we think "Easter Cheese" sounds nicer, don't you agree?).

This sweet dish is a bit like a solid, mild custard, with a texture more like cooked egg whites rather than cheese. It breaks in slabs rather than crumbles. It may sound unusual but it is surprisingly tasty and goes great with a savory Easter ham. And, it's not too hard to make (especially with a little help from your favorite grown up).

This recipe comes from WPA's hard-cover cookbook, A Taste of Hungarian Heaven.

What You Need

• 1 dozen extra large eggs

• IV2 quarts 2% milk

• Vs cup golden raisins

• 5 tablespoons of sugar

• 2 teaspoons vanilla

• V4 teaspoon salt

• Cheesecloth (or clean towel) & a colander What You Do

• In a large bowl, beat V2 quart of the milk, eggs, sugar and salt.

• In a large pot, warm the remaining quart of milk, then add the egg mixture.

• Stir continuously over medium heat, or lower, until mixture begins to curdle.

• Add the vanilla and raisins.

• Continue cooking until lumps form.

• Place the colander in a large pot or your sink, and lay the cheesecloth (or towel) inside the colander.

• Pour the cheese mixture onto the cheesecloth (or towel). Let cool for a bit, then wrap the cheesecloth (or towel) tightly around the cheese and squeeze out as much of the liquid as you can.

• Tie the cloth closed and hang it over a large pot or sink and let it drain for at least 2 hours.

• After cheese has drained, remove the cloth and place cheese into your refrigerator.

• On Easter, slice cheese and serve with your Easter ham.

16 0 April 2019 0 WILLIAM PENN LIFE

Kidz illustration © Can Stock Photo Inc./lenm* Maze illustration © Can Stock Photo Inc./nahhan