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Heat milk to boil, add crumbled farm cheese and heat until the mixture congeals into a cheesy mass and the whey separates. Pour the Cheese mass into a double-layered piece of cheesecloth that has been soaked in cold water, and agitating the cloth, drain off the whey. Put into a pot: butter, drained Cheese mass, stir in beaten eggs and salt, and stirring on a low flame, heat. The longer the Cheese is stirred, the smother, harder, and shinier it gets. The Cheese is poured into a moist cheesecloth which is then tied tightly to create a round. Place a board and something heavy on top to create a weight. Take out cooled Cheese, dry. You can rub it with salt. To preserve longer, rub the Cheese with melted butter.