Carefully stir the cheese, sour cream, eggs, soft butter, salt. Set fire to the middle (even a little less). I use to prepare this cheese in a large skillet with non-stick coating.

Armed with a shovel, we'll have all the time to stir the contents of the pan. 10 minutes-heated mass (stir). First, the curd will become thinner, and then starts to thicken. Add 1/2 teaspoon of baking soda. Carefully mix up. Mass fluff, go cereal. Then begin to get thicker. Still stirring, melt-fry the cottage cheese another 20 minutes be.

Cooking time can vary (plus or minus 5-10 minutes). Something depends on the quality of the cheese (and its quantity), something of the intensity of the heat from the pan. Propose to focus on the result - a yellowish, oily, almost homogeneous, dense, very soft, plastic mass. If heap and clear signs of the blades, so all cheese is ready! Well, almost!)))

Recommended supplements: 1)walnuts + garlic, 2)mix "Italian herbs" + bell pepper, 3)olives + sun-dried tomatoes. This preferences of my family. Of course, you can use additives based on personal preferences. The number of ingredients as well, according to your taste.

Divide the cheese mass into three parts, mix with filler, giving the desired shape. The dishes with cheese are sent overnight in the refrigerator.

I often use cheese for the Affairs of bowls with low sides (plastic wrap on the bottom, it is easier to withdraw). This form then good for cuts. Given that curd is very plastic, on the festive table can contrive to do something.

Large forms, like these triangular prisms formed as soon as added to the cheese filling. All sorts of small things are making them already chilled cheese. Here they are my "masterpieces" -- the dice, "Christmas trees", "nedosugova". Cubes in a nut crumbs, Christmas trees in the Italian herbs. With "nedosugova" is even simpler - there were olives. As you can see, I'm a lousy sculptor. But I successfully stuffed cheese filling eclairs and put a couple of slices of bread. Butera remained behind the scenes, but I'm too proud! ))) By the way, I add this cheese to vegetable salads with greens. Very tasty!

In the photo the cut of the cheese that stood in the cold for 4 hours. Look at the structure. Perfectly cut, this cheese is not in the future when you stand. It can even break down a little when cutting, but the ability to sculpting he will always be on top. Although, the fatter the cheese, the better the cut the cheese. What else to add, if dry cottage cheese -- dry cheese if the curd is sour -- sour cheese. As you can see, this is not a traditional hard or processed cheese. All my attempts to compare it with the available on the shelves of products (name, manufacturer) unsuccessful. I can say one thing, the taste of cheese is not. The main note of cheese and cream.