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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
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