Traditional Eastern Slovak Easter Cheese

Ingredients

1 l SABI milk
10 to 15 pcs eggs (the more eggs, the yellower the cheese)
a pinch salt
a pinch black pepper
5 pcs allspice
to taste chives

Procedure

Whisk eggs thoroughly (be careful not to foam) and cook with milk over low heat. Stir constantly and gradually add finely chopped chives, allspice, salt, and black pepper. Cook until the mixture begins to curdle, then turn off the heat and let rest for 2-3 minutes in the pot. Prepare a large container with cheesecloth and a wooden spoon. Ladle the mixture into the cheesecloth, removing all allspice berries (otherwise black spots remain in the cheese). Tie the cheesecloth tightly around the spoon to remove excess water. Hang the cheesecloth over a container until the next day to firm up and drain all liquid. Store in the refrigerator.