Heat sour milk until the whey rises to the top. Pour it off, put the
curd in a bag and let it drip six hours, without squeezing it. Put in a
wooden bowl, chop fine with a wooden spoon, salt to taste, and work to
the consistency of soft putty, adding a little cream and butter as you
proceed. Mould with your hands into round “pats” or balls, and keep in
a cool place. It is best when fresh.