This recipe proves you don’t need a fancy cheese shop to enjoy delicious cheese. In just 10 minutes, you can transform everyday milk into a delightful, fresh cheese spread perfect for crackers, sandwiches, or even dips!
Ingredients:
- 1 liter whole milk
- 2 large eggs, yolks separated
- 1/2 teaspoon salt
- 200 grams sour cream or plain yogurt
Instructions:
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Get Heating: In a saucepan, gently heat the milk over medium-low heat until simmering. Don’t let it boil!
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Yolk It Up: In a separate bowl, whisk together the egg yolks and salt. Slowly drizzle the hot milk into the yolk mixture, whisking constantly to temper the eggs.
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Curd is the Word: Pour the tempered egg mixture back into the saucepan and cook, stirring frequently, for about 5 minutes. The mixture will begin to thicken and curdle.
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Sour Power: Remove the pan from heat and stir in the sour cream or yogurt.
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Strain and Drain: Line a colander with cheesecloth set over a bowl. Pour the cheese mixture into the colander and let it drain for 15-20 minutes.
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Shape Up! Gather the cheesecloth and twist to form a pouch. Place a weight (a heavy can or book) on top and refrigerate for at least 2 hours, or overnight for a firmer cheese.
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Cheese Nirvana! Unwrap your homemade cheese and enjoy!
Tips:
- For a richer flavor, use full-fat milk and cream.
- Want to experiment with flavors? Add chopped chives, fresh herbs, or a sprinkle of smoked paprika to the cheese curds before draining.
- Homemade cheese is best enjoyed fresh within a few days.
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