Rebecca Norman wrote:3) Strain the curds out. Use this sour cottage cheese fresh, or dry it for winter. There are two ways to dry it: one, dry it in crumbly strands squeezed out between your fingers or in flat round little cakes. This way it turns rock hard and slightly yellow; and we soak it and use it as a nice hearty addition to vegetarian soups. The other way, you mix sugar into it, form little round cakes and dry them; I've never done it, but it is distinctly much whiter, and not rock hard but crunchy, and a fabulous hiking snack. It's just all the protein of the milk.