About this recipe:A traditional Slovakian dish made with eggs, milk, sugar, vanilla and nutmeg. This cheese is usually served cold and sliced for the Easter meal. The flavour is similar to that of sweet custard.
1 litre milk
200g caster sugar
1 tablespoon vanilla extract
1 pinch ground nutmeg
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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 cheese cloth-lined colander. Carefully gather the ends of the cheese cloth in your hands and pull them together until the cheese forms into a ball. Tie the cheese cloth tightly at the top of the ball. Tie the cheese cloth ends over a tap and let hang for about 3 hours.
Untie the cleese cloth and wrap the cheese cloth ball in cling film before refrigerating. The cheese will keep for about a week. Slice and serve.