1. Gather the ingredients
2. Beat eggs (in the top of a double boiler)
3. Add milk and salt (and pepper if using) and mix thoroughly
4. Fill the bottom pan of the double boiler with about an inch of water. Bring the water to a boil and turn down the heat so that it is simmering hard.
5. Place the upper pan containing the eggs and milk over (not in) the pan with the simmering water.
6. Stir frequently with a wooden spoon until the mixture curdles, approx., 20 to 30 minutes or until no more whey (the liquid) is exuded.
7. Line a colander with damp butter muslin or two layers of cheesecloth that is large enough to hang over the sides of the colander. Place he muslin-lined colander over a bowl to catch any whey.
8. Use a skimmer or slotted spoon to ladle the curds into the cheesecloth. Allow the curds to drain for 10 minutes.
9. Then, gather up the edges of the cheesecloth to form a bundle to drain as much whey as possible from the egg cheese. Use a length of butcher's twine to tie the cheesecloth containing the curds into a neat bundle, pressing on the cheesecloth a bit to help the whey drain off.
10. Tie the twine to a wooden spoon or dowel, hang the egg-cheese curds over a pot or container to collect any remaining whey and continue draining for 30 minutes.
11. When the egg-cheese ball has cooled and is not dripping any more whey, place it in the refrigerator overnight still suspended over a pan so it will retain its round shape.
12. When ready to serve, remove the cheesecloth.