Ingredients

For this homemade yogurt cheese, you’ll need the following ingredients:

• 1 liter milk (whole milk is recommended for creaminess)
• 1 small carrot, finely grated
• 200 ml plain yogurt (unsweetened, with live cultures)
• 2 eggs
• 1/2 teaspoon salt

Directions

Step 1: Prepare the Milk and Carrot Mixture

1. Heat the Milk
   Pour the milk into a large saucepan and place it over medium heat. Bring it to a gentle boil, stirring occasionally to prevent scorching on the bottom. This step helps break down proteins in the milk and prepares it for curdling.
2. Add the Grated Carrot
   Once the milk has started to warm up, add the finely grated carrot. The carrot will not only add a beautiful orange hue to the cheese but will also lend a subtle sweetness and added nutrients. Continue heating until the milk and carrot mixture is just about to boil, stirring frequently.

Step 2: Mix Yogurt, Eggs, and Salt

3. Prepare the Yogurt Mixture
   In a separate bowl, whisk together the yogurt, eggs, and salt until fully combined. This mixture is essential for curdling the milk and forming the cheese curds. The yogurt, with its live cultures, will help give the cheese a tangy flavor, while the eggs will contribute to a creamy and slightly firm texture.

Step 3: Combine and Form the Curds

4. Add the Yogurt Mixture to the Milk
   When the milk is nearly at a boil, lower the heat to medium-low. Gently pour the yogurt, egg, and salt mixture into the pot, stirring constantly. Continue to cook for 5-10 minutes until curds begin to form, separating from the whey. As the curds form, you’ll notice the milk mixture thickening and becoming lumpy.
5. Allow the Curds to Set
   Once the curds have fully separated from the whey (the liquid part), remove the pot from heat and let it sit for a few minutes. This resting time allows the curds to fully form and makes it easier to strain.

Step 4: Strain the Cheese

6. Strain Using a Cheesecloth
   Place a colander over a large bowl and line it with cheesecloth. Carefully pour the curd mixture into the cheesecloth-lined colander, allowing the whey to drain off. Gather the corners of the cheesecloth and gently squeeze to remove as much whey as possible. You can save the whey for other recipes, like smoothies, bread, or soups.
7. Press the Cheese
   For a firmer cheese, tie the cheesecloth around the curds and place a weight (such as a small plate with a heavy can) on top. Allow it to sit for 1-2 hours to press out any remaining liquid, resulting in a more solid cheese texture.

Step 5: Chill and Serve

8. Transfer to a Container and Chill
   After pressing, unwrap the cheese from the cheesecloth and transfer it to a container. Refrigerate for at least an hour to allow the flavors to meld and the texture to firm up.
9. Serve
   Once chilled, your savory yogurt cheese is ready to enjoy! Slice or spread it on bread, serve with crackers, or add to salads for a delicious homemade treat.

Nutritional Facts (Per Serving)

Based on approximately six servings.

• Calories: 130
• Protein: 6g
• Carbohydrates: 5g
• Fat: 10g
• Fiber: 0g
• Sugars: 4g
• Sodium: 200mg

FAQs

1. Can I use low-fat or non-dairy milk?
Whole milk is recommended for the best creamy texture, but you can use low-fat milk. However, non-dairy milk won’t yield the same results as it lacks the necessary proteins and fats to form curds.

2. How long will this homemade cheese keep?
Stored in an airtight container in the refrigerator, this yogurt cheese will keep for up to one week.

3. Can I use flavored yogurt?
It’s best to use plain, unsweetened yogurt to maintain a balanced flavor. Flavored yogurts will alter the taste and might not curdle properly.

4. What can I do with the leftover whey?
Whey is packed with nutrients! You can add it to smoothies, use it in baking bread, or even cook pasta in it for added protein and flavor.

5. Can I add other ingredients to the cheese?
Absolutely! Try adding fresh herbs like chives, dill, or parsley for extra flavor, or sprinkle in some black pepper or paprika for a bit of spice.

Tips for Making the Best Homemade Yogurt Cheese

1. Use High-Quality Yogurt
   Choose plain, unsweetened yogurt with live cultures for the best flavor and texture. The live cultures help create a tangy taste and contribute to the cheese’s creamy consistency.
2. Grate the Carrot Finely
   To incorporate the carrot evenly into the cheese, grate it as finely as possible. This ensures a smoother cheese and even distribution of flavor.
3. Control the Heat
   Be mindful not to let the milk boil too vigorously, as this can affect the texture of the curds. A gentle simmer works best for curdling.
4. Press for Firmer Cheese
   If you prefer a firmer cheese, allow the curds to press under a weight for a few extra hours. This will create a denser, sliceable cheese.
5. Experiment with Seasonings
   Feel free to customize the flavor by adding herbs, spices, or even garlic powder to the yogurt mixture for a more seasoned cheese.

Storage Tips

1. Refrigerate Properly
   After making the cheese, store it in an airtight container in the refrigerator. It will last up to 5-7 days.
2. Avoid Freezing
   Freezing yogurt cheese may alter its texture, making it crumbly and less creamy, so it’s best enjoyed fresh.
3. Use Whey in Other Recipes
   Leftover whey can be stored in the fridge for a few days or frozen for future use. It’s a great addition to smoothies, soups, or baking recipes.

Conclusion

This Homemade Savory Yogurt Cheese with Carrot is a versatile, nutritious, and easy-to-make option that brings a unique flavor and creamy texture to your meals. Whether enjoyed on a piece of crusty bread, spread on a cracker, or crumbled over a salad, this cheese is a fresh, preservative-free alternative to store-bought options. By following a few simple steps, you can enjoy a healthy homemade cheese that’s rich in protein and probiotics. Try adding your own twist with herbs and spices for a personalized, flavorful treat. Enjoy the satisfaction of making and savoring this delicious yogurt cheese!