Creamy, mild, and incredibly easy—no special equipment needed!
Ingredients:
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1 liter (4 cups) whole milk (3.3% fat)
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200g (¾ cup + 1 tbsp) sour cream (20% fat)
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3 large eggs
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1 tsp salt (adjust to taste)
Optional:
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Herbs (dill, chives) or spices (paprika, garlic powder) for flavor.
Instructions:
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Prep:
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Whisk sour cream, eggs, and salt in a bowl until smooth.
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Heat Milk:
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In a pot, heat milk over medium heat until steaming (do not boil!).
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Combine & Curdle:
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Lower heat to medium-low. Slowly pour the egg mixture into the milk, stirring gently.
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Keep stirring for 2–3 mins until curds separate from whey (liquid will look cloudy).
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Strain:
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Line a sieve with cheesecloth and pour the mixture in. Let drain for 5 mins (for soft cheese) or longer for firmer texture.
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Serve or Store:
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Enjoy warm as a spread, or chill for a sliceable cheese.
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Tips:
🌿 Flavor It: Mix in herbs, garlic, or sun-dried tomatoes after straining.
🔥 Use the Whey: Don’t discard it! Add to soups or bread dough for extra protein.
🧂 Salt Variations: Try flaky sea salt or smoked salt for depth.
This cheese is similar to farmers’ cheese or quark—perfect on toast, in salads, or with fruit!