Hrutka (Egg Cheese)

"Otherwise known in English as "egg cheese". This is from my MIL who has Czech heritage. She makes this every Easter. She slices it and serves it at room temp with ham. *I* like it when it's chilled and I slice it and put it on a sandwich w/ cold leftover ham slices. It's a soft, solid custard. Servings are a guess. Prep time is the chilling time."
photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by *Parsley* photo by *Parsley*
photo by *Parsley* photo by *Parsley*
photo by *Parsley* photo by *Parsley*
photo by *Parsley* photo by *Parsley*
Ready In:
10hrs 15mins


  • 1 dozen egg
  • 1 quart whole milk, no substitutions
  • 1 -2 tablespoon honey
  • 1 dash salt
  • 14 teaspoon vanilla (optional)


  • Beat all ingredients well.
  • Pour into a large saucepan and cook very slowly over low heat (stirring often) until it looks kind of like cottage cheese and liquid/curds start to separate.
  • Pour the mixture into a round colander or a strainer lined with cheese cloth and form into a ball.
  • Hang up over a sink and let drip. Drain for about 3 hours.
  • Chill at least 8-10 hours or overnight.
  • Can serve cold, room temp or warm.

Questions & Replies

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  1. Can this cheese be frozen? Can you add different spices?
  2. I enjoyed this mild eggy custard like "cheese". Although it got mixed reviews from the tasters it vanished quickly. no one actually disliked it and some just couldn't seem to get enough. I will make it again and try Aunt Cookies suggestion for grilled sandwiches. I also suspect it would be good with sugar and berries. Thank you, Chia. I made this recipe for the Chic Chefs during Zaar World Tour 4.
  3. I've been making grilled hrutka sandwiches for the last few days, and I'm enjoying them quite a bit. The finished product is a nice, mild sandwich filling, and it goes well with a variety of fixings. The actual prep of the recipe was a bit messy/fussy, but that is most likely due to my own clutziness in the kitchen...the "cheese" fell apart when I was finished draining it, but it firmed up well in the refrigerator overnight. Thanks for sharing an interesting, tasty recipe!



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