This is a traditional Czechoslovakian Easter delicacy.
1 dozen eggs
4 cups milk
1 tsp salt
Use a heavy saucepan (but not aluminum or cast iron, as they tend to discolor egg mixtures). Non-stick, glass, stainless steel or vitrified porcelain are best. Keep the heat low or use pad heat diffuser to avoid sticking. Pour milk in pan, add salt, break eggs in one at a time, breaking yolks. Cook, stirring slowly, until mixture resembles scrambled eggs. Line a bowl with four layers of cheesecloth and pour in egg mixture. Tie up corners and drain one hour, suspended over a bowl (tie around a faucet and put the bowl beneath it). Place on wire mesh rack or reed mat and weight with a heavy object; press and drain about two hours. Carefully remove cheese from bag to avoid breaking; chill. Can be sliced.
Delicious with a hearty bread toasted and ham.
*Recipe from Mary Jo Heinen from Whole Foods For The Whole Family La Leche League International Cookbook 1981.