1 kg of cottage cheese (curd shoplifting will not work!)
3 tbsp. milk (you can store, fat does not matter)
Salt to taste
Half a teaspoon of baking soda with vinegar extinguished.
Curd rub through a sieve.
Frayed cheese to put in a pan with a thick bottom (I cauldron), pour milk, so that would be covered cottage cheese. Stir over low heat for 15-20 minutes. Cottage cheese should melt. Fold the resulting mass in a colander, squeeze well. Back to throw in the pot. Add eggs, oil, salt soda repaid vinegar. And again on low heat with a spoon (I have wooden) knead to form a dense, dense mass. In one hand is good to keep the pan and spoon the other intensively knead mass. It should be very thick!
Put weight on the cutting board, divided into three parts, weave braid. Allow to cool, shift into the refrigerator.
Ate it in a couple of hours. Tastes like cheese suluguni.
Bon Appetite !!!