12 eggs
1 qt. milk
2 tbsp. vanilla
1/2 c. sugar or sweeten to taste
1 pkg. cheesecloth

Put all ingredients in top of double boiler and beat well. Cook on low heat until ingredients look like pot cheese and most of the liquid has evaporated.

Pour into cheesecloth, pick up all four corners of cheesecloth to make a round ball. Twist top of cheesecloth and tie with string.

Hang. Let juice drip until dripping almost stops. Then chill. Slice and serve with Easter dinner.