Egg Cheese

1 dozen eggs
1 1/2 quarts milk
1 teaspoon vanilla
1 tablespoon sugar
1 pinch salt

Beat all ingredients together well.
Cook slowly over LOW heat until it looks like yellow cottage cheese,and liquid starts to seperates.
Pour into a strainer lined with cheese cloth,form into a ball.
Hang over sink and let drip,about 2 hours.
Refrigerate over night.

Veronica in North Carolina