1 dozen eggs
1 qt. milk
1 tsp. salt

Pour milk into saucepan and break one egg at a time into milk. Make sure each yolk is broken. Add salt and mix slowly. Do not cook over high heat since mixture scorches easily; stir frequently. Cook slowly until mixture looks like scrambled eggs. Pour mixture into cheesecloth bag and tie tightly. Hang and let drain for about an hour. Carefully remove cheese from bag to avoid breaking. Put into refrigerator until cold.