Mix the eggs using electric mixer; when they are well mixed, put them into a double boiler.
Add milk, sugar, vanilla extract and nutmeg. Simmer for 30 minutes (be careful with scorching, constantly stir the bottom of the pan).
The concoction should look just like cooked scrambled eggs; if it does so, pour it into a cheesecloth-lined colander. Gather the ends of the cheesecloth and pull them together.
After the cheese forms into a ball, tie it tightly. Let it hang (from the faucet or over a bowl) for 1-2 hours.
Place on a cooling rack set over a pan or bowl. Set a heavy object on the top to press out the liquid. Press for about 2 hours. Put the cheese info the fridge for several hours before slicing and serving.


  • Eggs – 12 pieces
  • Milk – 4 cups
  • Sugar – 1 cup
  • Vanilla extract – 1 tablespoon
  • Ground nutmeg