Cottage cheese and milk with egg, soda and butter

Started cooking with milk and butter. The butter needs to be removed from the refrigerator – let it soften. And the milk should be poured into a large enough saucepan and put on fire. Do not forget to stir the milk, otherwise it will burn or "run". And this will spoil the cheese from the cottage cheese.
As soon as the milk boils, you need to put cottage cheese in it and cook over low heat for 5 minutes. Of course, my grandmother made cheese from unleavened cottage cheese, but I got the purchased one. Cottage cheese 9% is perfect.
As soon as the whey separates from the curd-milk mixture, the mass should be discarded in a colander. But first you need to get a piece of clean gauze, fold it in half and moisten it with water. This wet gauze should be lined with a colander and only then discard the curd mass.
As soon as the serum is completely drained, I tie the gauze tightly and squeeze out the remaining liquid. After that, I hang the cottage cheese over the sink and get down to the rest of the ingredients.
I beat the already softened butter with egg, outstanding soda and salt. The egg can be replaced with two yolks, but then the cheese from the cottage cheese will turn out more yellowish. And soda, it seems to me, gives the cheese the right porosity.
When the cottage cheese has completely got rid of the whey, I untie it and mix it with butter and egg. Sometimes I add a little greens and salt. And, of course, I mix it thoroughly.
When the future cheese from cottage cheese becomes homogeneous, it's time to shift it from a small saucepan. At the same time, I put a large bowl of water on the fire and bring it to a boil. This will be a "water bath" - I put a small saucepan with cottage cheese on a bowl of water and stir for 10 minutes. When the cheese mass begins to melt a little and becomes viscous, I shift it into a mold. Even the usual cake mold will do, but do not forget to lubricate it with oil.
Now the cottage cheese needs to be pressed down with a press and put in the refrigerator for 3 hours. When the melted cheese from the cottage cheese is ready, carefully remove it from the mold, cut into portions and serve. Believe me, you have not tasted cheese more delicious than cheese from cottage cheese!