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.

Ingredients

10 serv.

extra large eggs15
quart whole milk↗1
whole black peppercorns, crushed↗5 -6
pinch salt↗1

Step-by-step instructions

1
Pour milk into saucepan and bring to boil.
2
Beat eggs slightly (I use a wire whisk and incorporate all the whites).
3
Gradually add to the milk.
4
Add pepper and salt.
5
Stir constantly so mixture will not scorch.
6
mixture will get thick.
7
Pour mixture into a linen towel, (Can use cheesecloth).
8
squeeze and tie tightly.
9
Hang from faucet and let drain for two hours.
10
Cover with wet napkin
11
Place in refrigerator.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App