Prepare the Milk

1. Boil the Milk: Pour the whole milk into a large pot and heat it until it reaches a rolling boil.
2. Cool the Milk: Remove the pot from the heat and let the milk cool until it is tepid.

Mix in the Sour Cream

1. Add Sour Cream: Once the milk has cooled to a tepid temperature, stir in the sour cream until fully incorporated.
2. Cover and Wrap: Cover the pot with a lid and wrap it in a kitchen towel to keep it warm. Leave it in a warm place overnight.

Strain the Cheese

1. Prepare the Strainer: Line a strainer with a clean cheesecloth and place it inside a large bowl.
2. Drain the Whey: Pour the tepid milk mixture into the cheesecloth-lined strainer. The mixture will have a pudding-like consistency.
3. Stir Gently: Gently stir the mixture to help drain off the whey.
4. Refrigerate: Fold the ends of the cheesecloth over the cheese and place the strainer and bowl in the refrigerator. Let it drain for a couple of hours.

Final Touches

1. Collect Whey: Occasionally collect the drained whey. You can use it in smoothies or other recipes.
2. Decide Consistency: The longer you leave the cheese to drain, the firmer it will become. Decide whether you want a firmer or creamier cheese and adjust the draining time accordingly.
3. Remove and Store: Carefully remove the cheese from the cheesecloth. If using it in savory dishes, add salt to taste. For sweet dishes, leave it unsalted.