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Place a ½ inch thick layer of salt in the bottom of a non-reactive container such as a glass baking pan or Tupperware.
Use the back of a spoon to create divots for each egg yolk. They can be relatively close together, but the egg yolks should be at least ¼ inch apart at the sides.
Separate eggs, being careful not to puncture the yolk. Remove as much egg white as possible and place the yolks in the divots.
Cover the eggs completely with salt so that you can no longer see any yellow.
Place the salt covered yolks in the refrigerator to cure for 1 week.
Remove the yolks, dust off the salt and wrap the yolks in cheesecloth.
Hang the yolks to dry, in the refrigerator or in a cool dark place (under 50 degrees). Dry for 7 to 10 days.
Once the yolks are firm and easy to grate, store them tightly covered in the refrigerator.