Recipe(tried): Pressed Egg (Easter Egg Cheese)

Pressed Egg (Easter Egg Cheese)

1 dozen large eggs
32 oz or quart of whole milk
Salt and pepper to taste or not
cheese cloth for straining

Break eggs in bowl and whisk. Add salt and pepper to taste. Stir in milk and whisk.

Cook in a pot on medium-high burner. Stir Stir Stir! Will look like gooey scrambled eggs, foam around pot sides.

Dump mixture in cheesecloth lined strainer. Twist cheese cloth counter-clockwise to form ball shape. Squeeze until "juice" is gone. Shape will be a ball.

Chill in cheesecloth on a plate with cloth or paper towels to soak up extra "juice" that may run out.

Slice up after cooled and eat.