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Hungarian Easter Cheese – Húsvéti sárga túró — 63 Comments

  1. Just want to remind y’all (I’m in South Carolina and they say y’all a lot here) that this recipe is from Marie Simon Gowan, and is her Hungarian family recipe. I posted the Slovak one under another thread (topic).

  2. I never had it with raisins either but that is the purpose of the Slavic Cooking Informational and Recipe Sharing Blog. It’s there to allow others to share their heritage they remember growing up and their families’ favorite recipes and meals for others to see and hopefully experience. 🙂

  3. I could remember my mom and dad making the Easter cheese and hanging it in the basement. God how I loved that cheese. You bring back a lot of good memories John.

  4. This Hungarian recipe was submitted by Marie Simon Gowan… if anyone has a special Eastern European recipe and would like to share it on the SlavicCooking blog, here on FB and published on the web, write me and I’ll be sure your recipe is included just like Marie’s (and others). All recipes sent to me will be posted in our group here. ( john@slaviccooking.com )

  5. Linda, this is the Hungarian recipe version… I have a Czech one that I will post in a couple of days. Both recipes do contain sugar and other than initially working with hot liquids that need to be squeezed out it’s not hard to make. Click on the picture above and check out the instructions. Both versions can be found on the website.

  6. If anyone has questions about this recipe, please feel free to tag me in a comment, or PM me. Please keep in mind that, though it says that this is made with quark, there is no quark in the recipe. The túró (curd) in the name of the dish would be the fact that the custard will curdle, or curd, while you cook and stir it. I am going to make one later this week. 🙂

  7. For those that don’t understand the term “quark”: Quark usually translates as a curd cheese or cottage cheese, although most commercial varieties of cottage cheese are made with rennet, whereas traditional quark is not. It is soft, white, un-aged and usually has no salt added.

  8. LOL @ Linda… I personally like Mrs. Ts and fault no one from getting those. I have an easy recipe on my website including a link to but a pierogi multi-cuter. I have 2 styles of a cuter and it will make pierogies a lot quicker to make. I’ll repost the link.

  9. It is getting to be that time to prepare for our traditional Easter meals. Later I will be posting a Slovak version that my mom made over the years growing up.Thank you, Marie for your additions to the website which are shared here.

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