4.5 G (18 L) fresh milk
1 can (7 9z) plain yogurt
5.2 oz (150 g) fresh butter
1 tsp baking soda
1 tsp salt
In a large enameled or glass sauce-pan, stir 4 G (16 L) milk and a yogurt.
Let to sit 2 days in a warm place.
After that, let it to drip in a colander, covered by a clean fabric.
Put a received tvorog back in the sauce-pan.
Put eggs, a butter, a salt, and a baking soda into the sauce-pan, and stir well with the tvorog.
Bring a mix over a very low heating to 160 F (70 C), and keep this temperature for about 30-60 minutes.
Then, rub any proper dish with the butter, and put the mix into the dish evenly.
Place dish in a cold place, but not in a freezer, for about 5 days.
After that, roll a cheese in a piece of clean fabric (or, in a piece of a parchment), and keep in the cold place for about 10-15 days.
Then, the cheese is ready.
You may keep cheese after that in a 20% salt brine.