[This recipe](https://www.punchfork.com/recipe/Sirecz-Easter-Cheese-Allrecipes) from Eastern Europe has a sweet egg custard that is formed by hanging in cheesecloth to divide the milk’s curds from its whey. (The leftover whey would then be used in nut rolls.) Family variants might be neutral, sweet, or savory. Whatever the flavor profile, it’s chilled, sliced, and served on sweet paska bread at Easter.
I have a dairy-free vegetarian asking if I can make a dairy-free version. What is the gut on what you would try, if you would?
*Key words for anyone ever searching in the future: cirek, sirets, sirok, sirecz, hrudka, Easter egg cheese, Pacha basket*
Dining and Cooking