Home-made cottage cheese (Творог)

Sour the fresh milk with the sour cream and cover it with a muslin or lid. Leave it at room temperature (22-27°C) for 5-7 days. Once the whey has separated and takes up about half the jar, remove the dry layer from the top. Drain the remaining cheese and leave it to drain through a muslin cloth overnight. To make it lighter push the cheese through a fine sieve. Serve with honey, dried fruit or berries for breakfast.