Slovak Easter Cheese Delight

In a bowl, place the milk over a saucepan with simmering water. Warm the milk until it's just tepid, then gradually add the eggs while stirring constantly to prevent scorching. Stir gently until the mixture resembles scrambled eggs.

Pour the mixture into a cheesecloth bag, tie it tightly, and hang it to drain for 1 to 2 hours. Place it on a cooling rack set over a pan, and press it with a heavy object, such as a cool cast iron skillet weighted with heavy cans, for about 2 hours.

Remove the weights and cheesecloth bag from the cheese. Refrigerate the cheese for several hours or overnight before slicing and serving.