Pour 3 bottles of milk into an earthenware jug and place in a hot oven until the milk heats and colors slightly. Frequently push the crust that forms down into the milk [so that another crust can form]. Remove the milk from the oven and cool until it is only slightly warm. Stir in 4 glasses very fresh sour cream to the milk and set the mixture aside to sour. Let it gradually curdle in the oven or set it for an hour on the edge of the stove after it has been stoked. As soon as the whey separates, pour everything into a napkin, without stirring, and hang it in the icehouse for the whey to drain off. Then rub the curds through a fine sieve and add salt to taste. For these proportions, stir in 3 fresh eggs, pile into a mold, and weight the mold in a cold place. After serving, return any leftover paskha to the icehouse.