Cheese from cottage cheese potatoes yolks

Cooking potato cheese is very simple. First you need to peel the potatoes and cook the tubers whole, in halves or as convenient as possible. I cut into strips – so the potatoes will cook faster. Potatoes of any quality are suitable for potato cheese, although I buy the most undeveloped. In my opinion, such potatoes are the tastiest. Moreover, it is not "rotten" and generally more pleasant to cook. It is enough to add only a little salt to the water for potatoes – we will also add salt to the cheese itself.
Ready-made, boiled potatoes need to be ground in a meat grinder or just mash thoroughly. The main thing is that there would be no pieces left. Immediately after that, I season the potato mass with salt and cumin and stir thoroughly. Then I separate the yolk from 6 eggs, also add it to the potatoes and mix the potato mass with cottage cheese.
Now the most important thing. To prepare potato cheese, you need to prepare a bag of ordinary cloth in advance. You can use bags made of very dense nylon, but I sewed several linen ones especially for cheese. They retain the necessary humidity.
After the potato-curd mass is thoroughly mixed, the bag needs to be slightly moistened and put our future potato cheese into it. Then I tie the bag of cheese tightly and put it under the press. After a couple of hours, you can get the cheese, cut it into pieces and surprise your friends with potato cheese with a very pleasant, delicate taste.