Pour 5–6 glasses thick, fresh sour cream into a new closely-woven napkin, tie it up just above the sour cream, and lower it into a small pit, ½ arshin deep, which has been dug in the ground in soil that is heavy and black but not sandy. Cover the top of the cheese with canvas to protect it from dirt, fill the hole with soil, even it out with your feet, and place a stone on top. After 24 hours carefully remove the napkin with the cheese, untie it, and transfer the cheese to a plate. This cheese is extraordinarily tasty, but it does not keep for more than 2 weeks. Some people add salt and 1 spoon caraway seeds to this cheese.