Sirecz (Easter Cheese)
A traditional Slovak Easter cheese served with the Easter meal. This is served sliced and cold. It tastes like a sweet custard.
eggs
12
large
milk
1
quart
white sugar
1
cup
vanilla extract
1
tablespoon
ground nutmeg
1
pinch
 Beat eggs in a large bowl with an electric mixer until well mixed.
  Transfer eggs to a double boiler; stir in milk, sugar, vanilla and nutmeg. Cook over medium heat for 30 minutes, constantly stirring with a metal slotted spoon 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); 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.
