From the Smoking Meats forum I'm on-
slovak easter cheese (slovakia, hungary, ukraine, poland etc.)
This recipe is from the kitchen of Maria Macejko Milot, my wife's grandmother.
Hrudka (Sirets - Egg Cheese)
1 dozen eggs
1-2 tsp vanilla
1 quart milk
1/2 cup sugar
Combine all ingredients in a white, enamled pan. cook over medium to low heat, stirring constantly, until mixture curdles.
Pour mixture into a colander that is lined with several thicknesses of cheesecloth. once mixture is drained, pick it up, cheesecloth and all, and shape into a ball by twisting the top part of a cheesecloth.
Tightly tie open end with string, placing string very close to the top of the ball. CAUTION! this will be hot! hang over sink until cool.
remove cheexecloth when cool; wrap and refrigerate.
*the whey from the hrudka can be saved and used when making pascha (paska). to conserve the whey, place the colander over a large pot before pouring mixture into cheesecloth.
Discussion was also brought up about making a savory rather than sweet by leaving out the vanilla and sugar and adding salt and herbs.
It's pretty good and helps us get rid of a lot of eggs (we have hens) and make something tasty!