1 qt. whole skim milk
2 lbs. cottage cheese
1 qt. buttermilk
2 eggs, slightly beaten
2 tbsp. butter, cut into pieces
1 tbsp. caraway seed
1 tsp. salt or to taste

In 5 quart Dutch oven over medium heat, heat milk until small bubbles form around edge. Stir in cottage cheese and buttermilk. Cook over medium heat about 15 minutes or until curds separate or float to top of whey (pale yellow liquid). Pour slowly into cheese cloth. Let drain about 30 minutes.

Place drained curd in 2 quart saucepan. Add eggs, butter, caraway seed and salt; mix well. Stir over low heat 5 to 7 minutes until mixture forms soft ball. Pack mixture into lightly greased 3 to 4 cup bowl or loaf pan. Cool over and refrigerate 24 hours before unmolding and serving.