Instructions: Combine ingredients in a large bowl. Mix well. Place the soft ball in the center of a large piece of unbleached cotton muslin. Bring the four corners together and tie off the bag. Hang the bag from a kitchen cabinet for 1 or two days. Place a bowl beneath the bag to catch the whey. After the day(s) have passed, take down the cheese ball. Press it, bag and all, between two kitchen plates. Place a heavy book on top of the top plate. Leave it like this overnight. Remove cheese from the muslin. Wrap and put in the refrigerator. Serve it cold, add to recipes that call for cheese, or broil it on top of bread.

Variations:
Use a different kind of cheese than farmer or dry curd cottage. Try mozzarella, cheddar, Parmesan, ricotta, or feta. Use your favorite type of cheese.

Add you favorite spices.

Add one or two packages of dry salad dressing to the mix. Ranch is very good.

NOTES : I saw this recipe on the Frugal Gourmets series on our immigrant ancestors. Its actually Lithuanian. As soon as I saw it, I thought it had great potential, by itself or with variations. I was right. - Jamie

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