1. Place cottage cheese in strainer and let drain for about 1 hour or until most of liquid has been drained. 2. Preheat oven to 425 degrees F (220 degrees C). 3. In a large bowl, combine cottage cheese, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and regular milk. Mix well. 4. In a separate clean bowl, beat egg whites until firm. Fold into batter until smooth. Pour into pie crusts. 5. Bake for 15 minutes at 425 degrees F (220 degrees C), then reduce oven to 350 degrees F (175 degrees C) and bake for an additional 25 minutes or until knife inserted in center comes out clean. 6. Cool on racks, then refrigerate. Flavor improves if served a day after baking. ---------------------------------------------------------------------------
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