• 2 quarts whole milk
• 4 eggs beaten
• 6 teaspoons sugar
• 2 cups of sour cream
• 2 teaspoons of salt

Scald the milk at 165º, add eggs, sugar, sour cream and salt. Cook to 200º. When the mixture separates into cheese use a holey spoon to skim the cheese into a heart shaped perforated mold. Drain off the liquid and refrigerate until set. Unmold and serve with molasses or jam.