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Syritz - Slovakian Easter Cheese

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“Don't know if the name is spelled right, but my great great grandparents brought the recipe over in their heads from "the old country". It's an Easter tradition and I love it - very mild and perfect Easter morning on some buttered toasted paska and baked ham... The food colouring is added because when the family moved off the farm, the yolks weren't as yellow, so it's just to keep it a pretty butter colour.”
1hr 5mins
1 cheese

Ingredients Nutrition


  1. Beat eggs, add remaining ingredients. Pour into large saucepan. Simmer, stirring frequently, until mixture curdles and gets watery (takes a long time!).
  2. Place cheesecloth or muslin in colander. Pour in cheese mixture. Squeeze tightly to remove as much liquid as possible.
  3. Tie tightly to form a ball. Hang ball until all moisture has dripped through (at least a few hours to overnight). Squeeze it occasionally. The tighter you tie it and the more you squeeze it, the better the cheese will form. When cool, remove cloth and cover in plastic wrap. Store in fridge.

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