There’s something incredibly satisfying about creating your own cheese from scratch. This Homemade Yogurt and Egg Cheese is a soft, sliceable white cheese made using simple ingredients: milk, yogurt, and eggs. It’s an old-fashioned recipe with a modern twist, and it requires no special cultures, rennet, or advanced cheese-making techniques. The result is a creamy, mildly tangy cheese that’s perfect for sandwiches, breakfast boards, salads, or snacking with vegetables and bread.
Preparation Time: 10 minutes
Cook Time: 15 minutes
Draining and Cooling Time: 8–12 hours
Total Time: 12 hours 30 minutes
Yield: 500–600g (about 1.25 lbs) of cheese
Cuisine: Eastern European / Homemade
Ingredients
For the Cheese:
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2 liters (8.5 cups) whole milk (pasteurized store-bought)
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1 tablespoon salt
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4 large eggs
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200 grams (7 oz) plain yogurt
Additional Ingredients for Serving:
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1 pepper, sliced
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Fresh greens (lettuce, spinach, arugula)
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Your favorite bread (e.g., baguette, pita, rye, or whole grain)
Step-by-Step Cooking Directions
Prepare the Water Bath Setup
Place a large, deep casserole or pot on the stove. Set a heat-safe glass jar (or stainless-steel bowl) inside it to serve as the container for the milk. Fill the casserole with water around the jar, taking care that no water spills into the jar. This creates a gentle and even heating environment—similar to a double boiler.
Heat the Milk
Pour the milk into the jar. Add the salt and stir well. Heat the milk slowly over medium heat until it reaches about 45°C (113°F). This temperature is ideal for gently coagulating the milk without scalding it.
Prepare the Egg-Yogurt Mixture
In a separate bowl, crack the eggs and add the yogurt. Whisk the two together until smooth and well combined. This mixture is the key to coagulating the proteins in the milk and forming rich, tender curds.
Curdle the Milk with the Egg Mixture
Once the milk is warmed, slowly pour the egg-yogurt mixture into the milk while stirring gently with a spoon or whisk. Stir continuously for about 1 minute to evenly distribute the egg mixture.
Continue heating the mixture over medium heat. Within 5–10 minutes, you’ll start to see the curds separating from the whey. Continue cooking and occasionally stirring for a total of 15 minutes. The liquid will become more transparent, and the curds will be soft and fluffy.
Strain the Cheese
Line a colander or sieve with a double layer of cheesecloth or a clean cotton kitchen towel. Place it over a large bowl or the sink. Carefully pour the curdled mixture into the cloth-lined sieve to drain the whey.
Let it drain for about 10–15 minutes. Then gather the corners of the cheesecloth and twist gently to form a bundle. Place the bundle in a container or bowl, weigh it down with a plate or jar, and refrigerate for 8 hours or overnight. This process will firm up the cheese and release excess moisture.
Unwrap and Slice the Cheese
After refrigeration, unwrap the cheese from the cloth. It should be firm enough to slice cleanly. Transfer it to a storage container. If desired, you can drizzle it with olive oil and sprinkle fresh herbs, chili flakes, or za’atar for extra flavor.
Serve
Slice and serve the cheese cold or at room temperature with crusty bread, pepper slices, and fresh leafy greens.
Nutritional Information
(Per 100g serving)
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Calories: 180 kcal
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Protein: 13g
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Carbohydrates: 4g
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Sugar: 3g
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Fat: 12g
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Saturated Fat: 7g
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Sodium: 500mg
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Calcium: 250mg
The Origins and Popularity of the Recipe
This style of cheese originates in Eastern Europe and the Middle East, where resourceful home cooks developed simple ways to preserve milk. Known by various names depending on the region, it’s closely related to farmer’s cheese or tvorog, with the twist of using eggs and yogurt to curdle the milk instead of acids like lemon juice or vinegar.
Over the years, it has gained popularity worldwide for its creamy texture, simplicity, and versatility. It is now a beloved part of breakfast tables, picnic baskets, and mezze platters.
Reasons Why You’ll Love This Recipe
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Beginner-friendly: No rennet, fancy thermometers, or cultures needed
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Budget-conscious: Uses ingredients you likely already have at home
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Customizable: You can adjust the salt, seasonings, and mix-ins
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Versatile: Great for breakfast, snacks, sandwiches, and even appetizers
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Delicious and nutritious: Creamy, tangy, and satisfying without being heavy
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No waste: You can even reuse the leftover whey for soups or baking
Health Benefits
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High in protein: Thanks to eggs and milk, each serving packs a protein punch
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Good for digestion: Yogurt introduces beneficial bacteria that aid digestion
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Rich in calcium: Supports strong bones and teeth
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Low in carbs: Great for low-carb or keto lifestyles
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No preservatives or additives: 100% clean eating with minimal ingredients
Serving Suggestions
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Serve as part of a brunch spread with olives, cucumbers, and tomatoes
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Slice and use in sandwiches or wraps
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Crumble over roasted vegetables or salads
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Pair with honey and walnuts for a sweet and savory snack
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Add slices to a warm pita with grilled meat and tahini sauce
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Spread on toast with herbs and cracked black pepper
Cooking Tips
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Use full-fat milk for the creamiest texture and best yield
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Don’t boil the milk—aim for gentle heat (about 45–50°C) to prevent a rubbery texture
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Stir slowly while cooking the curds to keep them tender
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Use a clean, tightly woven cloth to avoid losing too much curd while draining
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Want firmer cheese? Let it drain under weight for longer
Variations to Try
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Herbed cheese: Mix in chives, parsley, dill, or mint before pressing
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Spiced version: Add black cumin seeds or crushed red pepper flakes
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Sweet breakfast cheese: Add a touch of honey and vanilla to the curds before chilling
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Paneer-style: Skip the yogurt and use only eggs for a firmer, more neutral flavor
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Labneh-inspired spread: Skip the eggs and drain only yogurt with salt for a soft spread
Conclusion
Making your own cheese is one of the most rewarding kitchen projects, and this yogurt and egg cheese recipe is the perfect place to start. With only four basic ingredients, you’ll create a flavorful, satisfying cheese that can rival anything store-bought—at a fraction of the cost. Whether you serve it plain, jazzed up with herbs, or as part of a lavish breakfast spread, it’s bound to become a family favorite. Once you try it, you’ll want to keep a batch in your fridge at all times!
10 Comprehensive FAQ Section
1. Can I use low-fat milk instead of whole milk?
Yes, but the cheese will be less creamy and yield will be lower.
2. Is this cheese similar to paneer?
It’s similar in that it’s a fresh cheese, but it’s creamier and slightly tangier due to the yogurt.
3. How long can I store it?
It will last in the fridge for up to 5 days in an airtight container.
4. Can I freeze this cheese?
It’s not recommended as freezing can affect the texture.
5. What kind of yogurt should I use?
Plain, unsweetened yogurt—either full-fat or low-fat. Avoid flavored or sweetened types.
6. Can I use goat milk or plant milk?
This recipe is best suited for cow’s milk. Plant-based milk will not coagulate the same way.
7. What can I do with the leftover whey?
Use it in smoothies, soups, or as a liquid in bread or pancake batter.
8. Can I make this without a water bath?
Yes, just heat the milk directly in a thick-bottomed pot. Stir constantly to prevent scorching.
9. Can I flavor it with herbs or spices?
Yes—add herbs or spices just before pressing the curds for best distribution.
10. What if my curds don’t form?
Check your temperature. If too low, curds won’t set. You can raise the heat slightly and stir gently to encourage coagulation.