| Prep time: | 10 Min |
| Cook time: | 30 Min |
| Ready in: | 45 Min |
| SERVINGS: |
| Original yield: 6 servings |
INGREDIENTS
* 12 eggs
* 1 quart milk
* 1 cup white sugar
* 1 tablespoon vanilla extract
* 1 pinch ground nutmeg
DIRECTIONS
* In an electric mixer, beat the eggs until mixed well.
* Transfer the eggs to a double boiler and stir in milk, sugar, vanilla and nutmeg. Cook over a medium heat for 30 minutes. Use a metal slotted spoon and constantly stir the bottom of the pan to prevent scorching.
* When the mixture looks just like cooked scrambled eggs, pour it carefully into a cheesecloth-lined colander. Carefully gather the ends of the cheesecloth in your hands and pull them together until the cheese forms into a ball. Tie the cheesecloth tightly at the top of the ball. Tie the cheesecloth ends over a faucet or to the handle of a kitchen cabinet (place a bowl under to catch the whey dripping down) and let hang for about 3 hours.
* Untie the cleesecloth and wrap the cheesecloth ball in plastic wrap before refrigerating. The cheese will keep for about a week. Slice and serve.
