Easter Egg Cheese (Hrutka)

1 dozen eggs
1 qt milk (whole or 2 percent)
1 tsp vanilla (optional) or 1-2 tablespoons honey (optional)
1 tbs sugar
pinch salt

Beat eggs well; add milk and salt and mix well.

Cook over medium heat in a stainless, glass, or enamel pan, stirring occasionally until lumpy and the water is clear. Pour through 4 thicknesses of cheesecloth, tie into a ball and hang to drain until set and cold. Refrigerate over night.