Egg Cheese Ball (Hrutka)

From: family tradition, Russian Easter

1 doz eggs
1 qt (32 oz) milk
1 tsp salt

Beat eggs well, add milk and salt and mix well. Cook over medium heat, stirring continually until lumpy and the water is clear. Pour into a clean fine white cloth (like cheesecloth) and hang until set (about 5 hours).

Variation: 1 doz eggs, 3 cups milk and 1 tbsp salt. Add unbeaten eggs to milk. This allows the yolks and whites to cook separately and gives a yellow and white effect to the cheese ball when cut.

Another way to describe this is it's scrambled eggs pushed together into a ball , wrapped in cheesecloth to keep the form of the ball and the water is aired out. It's still moist, just not as wet as scrambled eggs.
I set the ball wrapped in the cheesebloth in a strainer in a bowl and set it in the fridge. I'll make this, put in the fridge, the next day I'll cut it up.