Prep 5 mins
Cook 12 mins
We always made this from the time I was little. I now carry on the tradition. My mother called seedik. I'm spelling it like she pronounced it. It really does taste like cheese. It is always served on Easter with Ham.
- Pour milk into saucepan and bring to boil.
- Beat eggs slightly (I use a wire whisk and incorporate all the whites).
- Gradually add to the milk.
- Add pepper and salt.
- Stir constantly so mixture will not scorch.
- mixture will get thick.
- Pour mixture into a linen towel, (Can use cheesecloth).
- squeeze and tie tightly.
- Hang from faucet and let drain for two hours.
- Cover with wet napkin
- Place in refrigerator.
So glad to find this. My Slovak Nana and my mother always made this for Easter, but I never learned while they were still with us. This is exactly the way they made it, with salt and cracked pepper and not sugar as I see some recipes call for. Going to make it right now.