Easter Cheese

3 lbs. of dry cottage cheese
3 eggs
2 teaspoons of salt
3 oz. of cream cheese
1/2 cup of sour cream

Mix all of the ingredients well. Put in a linen bag and tie the bag up to drip for a day. Place the bag between two boards and weight the boards with a large stone. Leave for 3 to 4 days. Remove the bag and keep it (the cheese) at room temperature to turn yellow for about 1/2 day. Refrigerate. Slice into chunks and enjoy.