Do know,that..

 Sour curd is to fix if wrap his in gauze, as folding of 203 times, squeeze in ball, ends of gauze tight twist, put curd on the board, close another board on top, and under small stone leave for 2-3 hours.

And very sour curd is will lost a sourness and will be a tender, if mix his with fresh milk as a same quantity, and infuse for hour, after on the gauze, putting in sieve, give for milk the drain, and curd put under press.

And old, dry brynza, dry cheese will a soft again and stay fresh if to put theirs on a few times in milk.