Homemade cheese made from milk, eggs and sour cream

Step-by-step preparation

Cooking time: 9 hr

1. STEP 1

   

   How to make homemade cheese from milk, eggs and sour cream? Prepare your food. Take the fattest milk, ideally country homemade milk - it will make the most delicious cheese. Also choose sour cream with a high percentage of fat, natural, and tasty. In addition to salt, you can add any herbs or seasonings to the cheese.

2. STEP 2

   

   Immediately place a saucepan of milk on the stove over medium heat. At the same time, put the sour cream in a bowl and beat in the eggs. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush.

3. STEP 3

   

   Using a fork, stir the eggs with sour cream until smooth.

4. STEP 4

   

   When the milk boils on the stove, pour the egg-sour cream mixture into it while stirring constantly. Add salt. If you want to make cheese with additives - herbs or seasonings - then add them now.

5. STEP 5

   

   The milk will begin to curdle. First in small flakes. Leave it to simmer over low heat for 5 minutes. Stir the milk mixture with a spatula from time to time.

6. STEP 6

   

   Gradually the flakes will become larger and the whey will begin to separate. Not yellow, as when cooking cottage cheese, but white and opaque. Boil the milk for another 5 minutes. Don't forget to stir it. The longer you cook the cheese, the harder it will become. Therefore, if you want a softer cheese, reduce the cooking time.

7. STEP 7

   

   Take a suitable container for forming the cheese - a colander, a sieve, I have a yogurt mold with holes. Keep in mind that the thickness of the cheese will depend on the size of the pan. A thin pancake may come out in a colander. Place the container in a bowl. Line it with gauze folded in several layers or a linen napkin. Pour the cheese mixture into the mold. The whey that drains into the bowl can be cooled and used for preparing other dishes.

8. STEP 8

   

   Lightly compact the cheese and wrap the ends of the fabric over the top. Place a weight on the cheese, such as a jar of water. Wait for the mixture to cool and put it in the refrigerator for at least 8 hours.

9. STEP 9

   

   After time has passed, remove the structure from the refrigerator and unwrap the cheese. It will completely stabilize, become elastic and cut perfectly.

10. STEP 10

    

    From this quantity of products I got a piece weighing 350 grams. Store the cheese in a covered container in the refrigerator for no more than 5 days. Bon appetit!

Comments on the recipe

Irinyshka

01.08.2023

4.6

I made homemade cheese from milk, eggs and sour cream, this was my first experience in making cheese, it was interesting to see how hard cheese is made from the liquid consistency of milk. I took 3.5 percent milk, and 25 percent sour cream, I didn’t add any spices, I only put salt. . The resulting whey released from the cheese was perfect for frying pancakes. The finished cheese cut very well, it didn’t turn out too salty, the taste was delicate :) I will cook it again, next time I want to try it with herbs and seasonings. Thanks for the recipe!