5 c. thick sour milk
1 c. cream, scant
Pepper and salt
1 tsp. cream

Heat the milk to moderate temperature. Do not allow curds to scald or they will toughen; this is a soft cheese. When curds and whey have separated, pour off the whey and place the curds in a cheese bag to drip over a pan in a warm place. Hand until the curds are drained, but not dry. Mix in a large bowl with cream, pepper, and salt. Just before serving float a little cream on top, sprinkle with paprika and chopped parsley or chives.