2 lbs. sm. curd cottage cheese
1 lb. Farmer cheese
1/2 c. sour cream
Pinch of salt

Combine all ingredients in large bowl; mix well. Pour contents in a cheese cloth bag and hand allow to drip for up to 2 days. Put a pan under bag to catch the whey. Faster draining, place the bag in a cheese press or between 2 plates or boards topped with a weight. Let stand overnight. Remove from bag, wrap, and refrigerate. Very good on toast.