Step 1. In a bowl, mix whole eggs with sour cream. Set aside.

Step 2. Heat milk until it is starting to boil.

Step 3. Add egg and sour cream mixture to the milk. Continue boiling on medium low, mixing the mixture slowly with a wooden spoon until cheese curdles form. Continues with a gentle boil. After four to five minutes, the cheese curdles will rise to the top. Once they are at the top, turn off the heat and let the mixture rest for five minutes.

Step 4: Place a large colander in the sink with chesecloth over it. Ladle all the cheese curdles into the strainer, pouring them in a slow, steady stream. Gather the corners of the cheesecloth and twist, squeezing out as much of the milk as you can. If needed, tie ends of cheesecloth and hang until all liquid is drained out.

Step 5: Remove cheesecloth and place cheese ball in a bowl or storage container. Store in the refrigerator and serve cold. Enjoy!