Jewish Recipes
Hrudka Recipe
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8 eggs

1 quart milk

1/4 teaspoon salt, optional

2 tablespoons sugar optional

Beat eggs. Combine milk, eggs, salt and sugar in top of double boiler. Cook over low heat, stirring constantly. When the mixture forms a heavy curd, remove from heat; strain by placing a 12-inch square of cheesecloth over a strainer.

Pour mixture through cheesecloth, then squeeze mixture into ball shape and tightly tie cheesecloth around the ball. Allow ball to drip about an hour, or until it cools and all the liquid has drained.

Remove ball from cheesecloth and refrigerate overnight.


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