2 dozen eggs
5 cups milk
1 tsp vanilla
1/2 cup sugar
Beat eggs. Add milk, sugar and vanilla — beat again. Cook in a double boiler until mixture curds and only water remains. Over a large bowl, pour into a cheese cloth sack (most of the water will immediately drain off) and tie the end tightly. Squeeze the mixture removing most of the remaining water. Hang the sack over the bowl overnight. (preferably in the fridge…in the old days they didn’t worry about salmonella & other bacteria). Makes 1 large round loaf.
