ADVERTISEMENT
1. Heat the Milk
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
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
Spread on toast with a drizzle of honey or jam.
Add as a topping for salads or bowls.
Serve with fresh vegetables like cucumbers and cherry tomatoes.
Use as a filling for sandwiches or wraps.
Enjoy as a snack with crackers or pita bread.
Cooking Tips
Use whole milk for a creamier texture.
Add herbs like dill or parsley to the mixture for a flavored cheese.
Save the whey—it can be used in baking or as a protein boost in smoothies.
Ensure the curds and whey separate fully before draining.
Chill the cheese longer for a firmer texture.
Nutritional Benefits
High Protein: Eggs and milk provide a protein-rich cheese.
Calcium: A good source of calcium for bone health.
Probiotics: Yogurt adds beneficial probiotics to the cheese.
Low Carb: A keto-friendly option for snacking.
Natural Ingredients: Free from preservatives and additives.
Dietary Information
Vegetarian-Friendly: Contains no meat.
Gluten-Free: Safe for those with gluten intolerance.
High-Protein: Ideal for muscle building or post-workout recovery.
Low-Carb: Suitable for low-carb diets.
Nutritional Facts (Per Serving)
Calories: 130
Protein: 8 g
Fat: 9 g
Carbohydrates: 4 g
Fiber: 0 g
Sugar: 3 g
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Not recommended, as freezing affects texture.
Reheating: Serve chilled or at room temperature; no reheating needed.
Why You’ll Love This Recipe
Fresh and Creamy: A soft, versatile cheese perfect for any meal.
Simple Ingredients: Uses everyday pantry staples.
Easy to Make: Minimal effort with maximum flavor.
Customizable: Add herbs, spices, or seasonings to suit your taste.
Healthy Option: Made with natural, wholesome ingredients.
Conclusion
This homemade soft cheese is a delightful addition to any meal. Its creamy texture and fresh taste make it a versatile option for breakfast, snacks, or cooking. With its simplicity and wholesome ingredients, it’s a recipe you’ll want to make again and again. Try this today and enjoy the satisfaction of homemade cheese!
Frequently Asked Questions
Can I use low-fat milk? Yes, but whole milk gives a creamier texture.
Can I skip the yogurt? No, yogurt helps create the curds and adds creaminess.
What if the curds don’t form? Ensure the milk is hot enough and add an extra tablespoon of vinegar.
Can I flavor the cheese? Yes, add herbs, spices, or even garlic for a flavored cheese.
What can I do with leftover whey? Use it in baking, soups, or smoothies.
Can I make this vegan? Substitute dairy milk and yogurt with plant-based options, but results may vary.
How do I know the cheese is ready? It should hold its shape when pressed and have a creamy texture.
Can I double the recipe? Yes, just adjust the pot size accordingly.
What’s the best way to serve it? Spread on bread, add to salads, or enjoy with fruit.
How long does it last? Keep refrigerated and consume within 5 days for the best freshness.
ADVERTISEMENT
