Dreaming of creamy, homemade cheese but worried about complicated recipes with fancy ingredients? This recipe is here to change your game! We’re making a whole kilogram of cheese using just 2 liters of milk, and forget the vinegar or citric acid – we’re using a simpler method!
Ingredients:
- 2 liters whole milk (preferably full-fat for best results)
- 4 eggs
- 400g full-fat sour cream (over 20% fat content is ideal)
- 1 teaspoon salt
- Cheese cloth (optional, but recommended)
Method:
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Warm Up the Milk: In a large pot, gently heat the milk over medium heat. Don’t let it boil – we just want it nice and warm.
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Prepare the Curd Magic: In a separate bowl, whisk together the eggs and sour cream. This magical mixture will help separate the milk curds, forming the base of our cheese.
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The Curd is the Word: Once the milk is warm (around 180°F or 82°C), slowly whisk in the egg and sour cream mixture. You’ll see the milk start to curdle, separating into white curds (cheese) and yellowish whey (liquid).
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Let it Separate: Reduce the heat to low and let the mixture sit for 10-15 minutes. The curds will continue to separate and become firmer.
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Strain and Save: Now comes the fun part! Carefully ladle the curds into a colander lined with cheesecloth (if using) or a fine-mesh sieve placed over a large bowl. Let the whey drain for at least 30 minutes. Don’t discard the whey – you can use it for soups, stews, or even bread recipes!
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Seasoning Time: Season the curds with salt and mix gently. You can experiment with other seasonings like herbs or spices at this point, but salt is essential for flavor and preservation.
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Shape Up! Here comes the cheese magic! Gather the curds in the cheesecloth (or with your hands) and gently squeeze out any remaining whey. Form the curds into a compact ball or disk shape.
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Pressing for Perfection (Optional): For a firmer cheese, place the cheese ball on a plate lined with cheesecloth and put a weight (like a heavy book) on top. Press for a few hours, or overnight for a drier cheese.
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The Big Reveal!: Unwrap your cheese creation! You’ve just made a delicious, fresh cheese from scratch. Enjoy it sliced on bread, crumbled over salads, or melted in your favorite recipes.
Tips for Success:
- Use fresh, high-quality milk for the best results.
- Don’t overheat the milk – you don’t want a hard, rubbery cheese.
- Be gentle when handling the curds – overworking them can make the cheese tough.
- Experiment with different flavors by adding herbs, spices, or even chopped sun-dried tomatoes to the curds before shaping.
With this simple recipe, you can impress your friends and family with your cheesemaking skills. No complicated steps, no fancy ingredients – just pure cheesy goodness! So grab your milk and get ready to create a kilo of deliciousness!
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