Schmierkase (cottage cheese) made the old fashioned way:
Put a large amount of sour milk in a large pan. A granite dish pan works best. The pan of milk is set on the back of a wood-burning cook stove which is still warm after cooking a meal. When the sour milk becomes tepid-warm the whey and milk solids separate.
After separation, the milk is poured into a muslin bag then tied to a wire clothes line and left to drain for several hours. (Whey can be fed to the pigs.) When the curd has drained dry it is removed from the bag and stored in a stone-block milk house in the coolest place available. To prepare it for eating it is crumbled, seasoned with salt, and a generous amount of separated cream added.
Good luck with your preparations! Don't look in your local kitchen supply store for granite dish pans or wood-burning cook stoves. Also stone-block milk houses are currently in short supply.
Happy Easter, everyone!