Pour milk into a double boiler over low heat and break eggs into milk, making sure each yoke is broken. Add salt, sugar and vanilla and mix. Cook slowly stirring frequently until the mixture looks like scrambled eggs. Pour the cooked mixture into cheesecloth and tie tightly. Gently squeeze the cheesecloth bag to remove any excess liquid. Form the cheesecloth bag to resemble a ball and hang for approximately 3 hours. Remove the cheese from the bag and refrigerate until cool.
