I way : Pour milk fat in the pan, put it in the oven at 65 ° C overnight. The next day covered colander with a cloth, the milk is poured in, tie, and allowed to drain in a refrigerator of about 6 hours. The longer you are pumping, firmer became the cottage cheese. There are about 450-500 g cottage cheese. II way: The fat milk was heated to 50 C, allowed to cool, was drained as described above. Working 5 minutes + time waiting. Durability: 1 week in the refrigerator.