Recipe by Jane from Ohio
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.
Top Review by leenbug
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.
Directions See How It's Made
- 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.