Step 1

Crack eggs into a large mixing bowl, and beat with wire whisk until well blended

Step 2

Pour milk into Dutch oven, and heat over medium heat until just hot

Step 3

Reduce heat to low, and add eggs. Stir in vanilla, salt and pepper

Step 4

Cook over low heat, stirring continuously until curds start to form and separate from the whey, about 20 to 30 minutes. Mixture will resemble cottage cheese with watery liquid

Step 5

Turn heat off. Spoon or pour curds and whey into a colander lined with cheesecloth (place a mixing bowl in the sink, place colander in mixing bowl and cheesecloth over colander)

Step 6

Bring ends of cheesecloth up, and squeeze as much liquid as you can out of cheeseball. Tie cheesecloth tightly with twist tie or elastic band.

Step 7

Hang cheese over bowl. Allow cheese to drain until it stops dripping, about 30 minutes to 1 hour

Step 8

Wrap tightly with plastic wrap or clean cloth to preserve the shape, and store in refrigerator overnight until ready to eat