Hrudka - Ukrainian Egg Cheese for Easter

A generations-old family recipe for the traditional Ukrainian Easter cheese made from eggs.
Course Side Dish
Cuisine Ukrainian
Prep Time 10 minutes
Cook Time 1 hour
Draining Time 8 hours
Total Time 1 hour 10 minutes
Servings 24
Calories 59kcal
Author Brianne @ Cupcakes & Kale Chips


  • 1 dozen eggs
  • 1 quart whole milk
  • 2 Tablespoons sugar
  • 1 teaspoon salt


  • Line a strainer with cheesecloth and set aside.
  • Combine the ingredients in a heat-proof bowl or the top of a double boiler and whisk until combined.
  • Place bowl over a pot of water or assemble the double boiled and, over medium heat, bring the water to a simmer. Cook, stirring very frequently, until the mixture begins to thicken and then the bids separate from the whey. This will take 20-30 minutes form when you start to see the curds begin to form, and it will look similar to scrambled eggs when it is done.
  • Pour the mixture into the cheesecloth to drain off the liquid (the whey), and allow to drai for several minutes. Then gather the cheesecloth, forming the cheese into a ball and squeeze out as much liquid as possible, allowing to cool until you can handle it, if necessary.
  • Keeping the cheesecloth wrapped tightly around the cheese, drain for several hours or overnight in the refrigerator.
  • Preheat the oven to 350°F and place the cheese in an oven save dish. Bake for about 30 minutes or until golden.
  • Cool completely in the refrigerator before slicing.
  • Serve with your Easter ham.


Serving: 1slice | Calories: 59kcal | Carbohydrates: 3g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 85mg | Sodium: 145mg | Potassium: 82mg | Sugar: 3g | Vitamin A: 3.7% | Calcium: 5.7% | Iron: 2.2%