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     Title: Hungarian Easter Egg Cheese
Categories: Hungarian
     Yield: 1 Batch

     2 c  Milk; cold
    12    Eggs
     6    Whole black peppercorns;
          - up to 7; crushed
     1 qt Milk; boiled
     1 pn Sugar
     1 pn Salt

 Take 2 cups cold milk and mix with eggs, salt, sugar, and black
 pepper; mix well. Add mixture to 1 quart boiling milk. Continue
 stirring over medium heat until mixture forms lumps. Pour into cloth
 bag. Hang bag so liquid can drain and lumps will form a large ball.
 Chill and slice as cheese.

 Recipe by Elizabeth Banus

 Recipe FROM:
 <https://archive.org/details/st-emeric-church-hungarian-cookbook-ocrd>

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