Cheese with caraway seeds.
500 g (1,1 lb) cottage cheese.
1 litre (2 pint) milk.
1 ea egg, beaten.
50 g (1,8 oz) butter, melted.
2 tbsp sour cream.
caraway seeds, salt, to taste.
1. Heat milk until boils. Put cottage cheese into boiling milk and stir carefully.
2. Strain and drain cottage cheese very well.
3. Add remained ingredients into the mixture. Heat the mixture, stirring, until the mixture became homogeneous.
4. Place the cooked cottage cheese into clean, thin, white cloth
(such as muslin) and put under Cargo (place weights of some kind on the cottage cheese sweet cake mixture in the bowl) and leave in a cold place or fridge until drain well.