Ingredients

The following ingredients have 4 Servings
  • 1 dozen eggs
  • 1 quart whole milk
  • 2 Tablespoons sugar
  • 1 teaspoon salt

Instruction

  • Line a strainer with cheesecloth and set aside.
  • Combine the ingredients in a heat-proof bowl or the top of a double boiler and whisk until combined.
  • Place bowl over a pot of water or assemble the double boiler and, over medium heat, bring the water to a simmer. Cook, stirring very frequently, until the mixture begins to thicken and then the curds separate from the whey. This will take 20-30 minutes from when you start to see the curds begin to form, and it will look similar to scrambled eggs when it is done.
  • Pour the mixture into the cheesecloth to drain off the liquid (the whey), and allow to drain for several minutes. Then gather the cheesecloth, forming the cheese into a ball and squeeze out as much liquid as possible, allowing to cool until you can handle it, if necessary.
  • Keeping the cheesecloth wrapped tightly around the cheese, drain for several hours or overnight in the refrigerator.
  • Preheat the oven to 350°F and place the cheese in an oven save dish. Bake for about 30 minutes or until golden.
  • Cool completely in the refrigerator before slicing.
  • Serve with your Easter ham.