Homemade Cheese Recipe

Ingredients

• Milk: 2 liters (8.5 cups), store-bought
• Salt: 1 tablespoon
• Eggs: 4 large
• Yogurt: 200 grams (7 oz)

Additional Ingredients for Serving:

• 1 pepper, sliced
• Your favorite bread
• Greens (e.g., lettuce, spinach, arugula)

Nutritional Information (Per 50 g Serving of Cheese)

• Calories: 80
• Protein: 5 g
• Carbohydrates: 1 g
• Sugars: 1 g
• Fat: 6 g
• Saturated Fat: 3 g
• Cholesterol: 70 mg
• Sodium: 220 mg
• Calcium: 150 mg

Step-by-Step Instructions

Step 1: Prepare the Setup

1. Place a large casserole on the stove and set a glass jar inside the casserole to create a water bath. This method helps gently heat the milk without direct contact, preventing it from burning.
2. Fill the casserole with water around the jar, ensuring the water level is high enough to surround the jar but not overflow into it.
3. Turn on the stove and start heating the water over medium heat.

Step 2: Heat the Milk

1. Pour the 2 liters of milk into the glass jar placed inside the water bath.
2. Add 1 tablespoon of salt to the milk and stir gently to dissolve.
3. Heat the milk until it is well warmed but not boiling, stirring occasionally. Aim for a temperature of about 45°C (113°F), which is warm enough to curdle the milk without scalding it.

Step 3: Prepare the Egg Mixture

1. In a separate bowl, whisk together the 4 eggs and 200 grams of yogurt until the mixture is smooth and well combined. This mixture will help the milk curdle and form cheese.

Step 4: Curdling the Milk

1. Slowly pour the egg and yogurt mixture into the warm milk, stirring constantly to prevent the eggs from cooking separately.
2. Continue to cook the mixture over medium heat for about 15 minutes, stirring occasionally. You will notice the milk starting to curdle and separate into curds (solid) and whey (liquid).
3. Once the curds have formed and the whey is a pale yellow color, the cheese is ready to be strained.

Step 5: Strain the Cheese

1. Prepare a sieve or cheesecloth over a bowl. Cheesecloth works best as it allows the whey to drain while keeping the curds intact.
2. Carefully pour the curdled milk mixture into the sieve to separate the curds from the whey. Allow the curds to sit in the sieve and drain for about 10 minutes.
3. Transfer the curds to a container lined with cheesecloth, fold the cheesecloth over the top, and weigh it down with a small plate or weight to help remove excess moisture.
4. Refrigerate the cheese overnight, covered, to allow it to firm up and develop flavor.

Step 6: Prepare the Cheese

1. After draining overnight, transfer the cheese to a plate. The cheese should be firm and set, making it easy to slice.
2. If desired, you can season the cheese further with herbs, cracked pepper, or a drizzle of olive oil for extra flavor.

Step 7: Serve

1. Slice the cheese and serve with your favorite bread, such as baguette, pita, or whole grain, along with sliced pepper and fresh greens like lettuce for a delicious and healthy snack or meal.
2. Enjoy your fresh homemade cheese—perfect as a snack, in sandwiches, or alongside a crisp salad.

Tips for Perfect Homemade Cheese

• Use Fresh Milk: Use the freshest milk possible for the best flavor and texture. Avoid ultra-high temperature (UHT) processed milk, as it may not curdle properly.
• Adjust the Salt: Feel free to adjust the amount of salt based on your taste preference or dietary needs.
• Storing the Cheese: Store the cheese in an airtight container in the refrigerator for up to 5 days. For a longer shelf life, keep the cheese in a brine solution (saltwater) to maintain its freshness.

This Homemade Cheese Recipe is a great way to enjoy fresh, healthy cheese that’s free from preservatives and artificial additives. With its soft texture and mild flavor, it’s versatile enough to be used in a variety of dishes or simply enjoyed on its own. Enjoy the process of making and savoring your very own homemade cheese!