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| What You Need: |
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2 pound small-curd cottage cheese
1 pound dry-curd cottage cheese or farmer cheese
˝ cup sour cream
Pinch of salt
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| How To Cook: |
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1. In a large bowl, combine all the ingredients and mix well.
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2. Drain in a cotton muslin bag or in a colander lined with several layers of cheesecloth, 1 to 2 days.
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3. After 1 or 2 days of draining, place the cheese, bag or cheesecloth and all, in a cheese press, or between 2 boards or plates, topped with a weight. Let stand overnight.
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4. Remove the cheese from the bag and place it in a plastic bag in the refrigerator.
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