Homemade Cheese Recipe

Pour 1.5 liters of milk into a large pot.
Heat the milk over medium heat, stirring occasionally, until just before it boils.
2. Prepare the Egg Mixture

The information you provided is not valid. Please check the field format and try again.

Your subscription is confirmed.

Exclusive Recipes, Delivered to Your Inbox!

Subscribe to receive delicious recipes, cooking tips, and easy meal ideas every week! 📨

See your email address to register.

SIGN ME UP!

In a bowl, whisk 4 large eggs with 240 g (1 cup) of natural yogurt until smooth.
Add salt to taste and mix well.
3. Combine Milk and Egg Mixture

Slowly pour the egg mixture into the hot milk, stirring continuously to prevent clumping.
4. Separate the Whey

Add 1 tablespoon of white vinegar to the mixture to help the curds separate from the whey.
Stir gently and cook for about 5 minutes until the curds are fully formed.
5. Rest the Mixture

Cover the pot with a lid and let the mixture sit undisturbed for 10–15 minutes.
6. Drain and Shape

Pour the mixture into a cheese mold or a sieve lined with cheesecloth to drain the whey.
Press the curds gently to form a compact cheese.
7. Chill the Cheese

Place a heavy weight on top of the cheese to remove excess liquid.
Refrigerate for at least 2 hours to allow the cheese to firm up.
8. Serve

Remove the cheese from the mold, slice, and enjoy.
Serving Suggestions