Pour the milk into a wide saucepan. Pour the curd into the milk and begin to stir with a wooden spoon or spatula to keep it from sticking. Bring milk to a boil and continue to cook the curd in the milk for about 10-15 minutes. The fire must be very small so that the cheese does not stick and not be stuck to the pan.

Then take a sieve, the smaller the better, and pour our weight pass through a sieve. If you have a large sieve, it is better to put on it an extra few layers of cheesecloth.

Wait for the draining whey. I hung to speed up the process.

Meantime, melt butter in a saucepan and mix it with an egg and soda.

When the oil is thoroughly "sold" with soda and egg, add the cooked curd from which glass serum. Over low heat stir constantly and carefully to "cooking" the egg-oil mass - about 5 minutes. If you begin to prosohnut to the pan, add a little serum, so I did. When your cheese will become soft yellow (curd thoroughly mixed with egg, baking soda and butter), you can remove from heat.

Then put the prepared mixture in the form, you can pre-pave it with cheesecloth to homemade cheese better than the departed or to shift the mass back into the sieve. And put cheese in the fridge. After a few hours of our cheese at home ready. It can be cut and put on a sandwich. He poluchaetsya not very salty, if you like POSELENIE - add a teaspoon of salt and more.