Traditional Easter ball

Step-by-step preparation

Cooking time: 7 hr

1. STEP 1

   

   Put the milk on the fire and add salt.

2. STEP 2

   

   Pour a teaspoon (or a heap) of ground black pepper into the eggs and the same amount of red pepper. We chop the dill and send it there.

3. STEP 3

   

   We beat the eggs with a fork - we don’t need special homogeneity.

4. STEP 4

   

   When the milk boils, begin to pour the eggs into it in a thin stream. Pour in and stir. After three to four minutes, the eggs will begin to thicken and the milk will begin to curdle.

5. STEP 5

   

   The milk will almost disappear - instead, a small amount of yellowish translucent liquid will remain. Essentially it's a serum. Just very salty and spicy. Her appearance is a signal “Everything is ready.”

6. STEP 6

   

   Place the lump in a colander covered with gauze.

7. STEP 7

   

   We squeeze it, shape it and hang it to drain. After a few hours (about 4-5), the lump will cool to room temperature and the whey will stop dripping from it.

8. STEP 8

   

   We free it from the gauze, cut it into two hemispheres (so that it lies stable), put it on plates and put it in the refrigerator - eat it cold.

Comments on the recipe

Jon Snow

30.08.2023

4.6

How can you eat this lump if it is very salty and spicy? What is it served with?

mother of a sweet tooth

30.08.2023

4.9

This is an interesting recipe. I’ve never heard of it, let alone never tried it!!! Thank you!

veroni-k

30.08.2023

4.5

Where did you get this recipe and who gave it to you?

Yana

30.08.2023

4.9

This is the first time I’ve seen such a recipe, it’s interesting, I think it’s delicious.😊 I really want to try it, thank you very much for the recipe. 🌸🌸🌸 I’ll try 🤩