Patty McDuffy
Adapted from a recipe by Anita Rakar, Holy Trinity Church, Lorain, Oh



Easter Cheese (cirak)
Makes 12 servings


4 cups whole milk
15 large eggs, lightly beaten
Pinch salt
1 teaspoon black peppercorns, crushed
1 teaspoon vanilla (optional)


Make the cheese: Place the milk in a large pan and bring to a boil over
medium heat. Gradually add the eggs, stirring constantly. Add the salt and
pepper. Stir over low heat until the mixture begins to separate into curds
and whey.


Drain the curds: When mixture appears curdled and rough, remove from heat
and pour into a cheesecloth-lined colander suspended over a bowl, squeezing
or pressing to remove as much liquid as possible. Tie tightly and hang over
a sink or bowl to drain for up to 3 hours.


Cure the cheese: Cover with a damp linen towel or wrap in plastic wrap and
refrigerate for 24 hours.