Cirak Slovak Easter Cheese Egg Roll

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We always made this from the time i was little. I now carry on the tradition. My mother called seedik. I'm spelling it like she pronounced it. It really does taste like cheese. It is always served on easter with ham.

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Steps

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Pour milk into saucepan and bring to boil.

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Beat eggs slightly.

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Gradually add to the milk.

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Add pepper and salt.

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Stir constantly so mixture will not scorch.

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Mixture will get thick.

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Pour mixture into a linen towel ,.

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Squeeze and tie tightly.

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Hang from faucet and let drain for two hours.

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Cover with wet napkin.

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Place in refrigerator.

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Ingredients

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extra large eggs, whole milk, whole black peppercorns, salt