Easter Cheese

1 doz. eggs
1 qt. milk
3/4 c. sugar
pinch of salt
cheesecloth bag

Heat milk, sugar and salt until dissolved. Beat eggs well and add to milk. Over low heat, stir constantly until the consistency of scrambled eggs and the liquid is almost clear. Place cheese in cheesecloth bag and drain. Place on paper towels on a dinner plate and refrigerate overnight with weight on top. Serve on Easter morning with ham, kielbasa, hard-boiled eggs, paska bread and beets with horseradish for an Old World treat.

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