Cottage cheese is a traditional dish in any peasant family. Cottage cheese was added as a filling to pies and dumplings, and sweet dishes were also prepared from it.
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Curd from baked milk
Pour 3 liters of milk into a clay pot or thick-walled pan and put in the oven on the weakest fire to stop milk. Periodically with a wooden spoon or jelly, lower the foams formed to the bottom. Cool the baked milk to room temperature, add 4 cups of sour cream and leave in a warm place for souring. Put the skim milk in a warm oven until the whey begins to separate. Pour the whole mass into a linen bag and hang over a basin until the serum drains. Wipe the finished cottage cheese through a sieve or through a meat grinder, add 3 beaten eggs, mix well, transfer to a linen bag and place under a press. Keep the formed cottage cheese in the refrigerator.
Boiled curd mass
Mix 1 cup sour cream with 2 well-beaten eggs and gradually pour 1 liter of milk, thoroughly mixing the whole mass until a homogeneous consistency. Warm the mixture over low heat, stirring constantly, until whey forms. Flip the whole mass onto cheesecloth to separate the cottage cheese from the whey. Rub the cottage cheese through a sieve and add sugar, salt and spices to taste. Transfer the finished curd mass into a mold and place in the cold.