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Each year we follow the custom of our Hungarian ancestors by preparing sweet cheese for Easter. This traditional dish is served with boiled ham, kielbase, fresh Easter bread, boiled eggs, and horseradish. It also can be enjoyed with wheat crackers - as an appetizing hors d'oeuvres. 1 doz. eggs 4 tbsp. honey 1/2 tsp. salt 1 yard cheesecloth 1 handful of golden raisins or currents (optional)

Beat the eggs, honey, and salt together until well blended. Heat the milk in a large pan, stirring constantly, until it comes to a boil. Add the egg mixture and continue to boil and stir for 8 to 10 minutes or until mixture curdles. (It will look like yellow cottage cheese.) Remove from heat; add the raisins.

Fold the cheesecloth in half and in half again and place in a colander. Put colander in a large bowl or pan. Pour curdled milk into the lined strainer, and then pull the corners of the cheesecloth together, twisting tightly and squeezing out as much liquid as you can while forming the curds into a ball. Tie the bag shut with a piece of string and let it hang over a bowl overnight allowing the remaining liquid to drain off and form a nice, firm cheese ball. Unwrap the cheese the following morning and store in the refrigerator in an air- tight container until you are ready to eat it.

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