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Homemade Cheese finished dish

Homemade Cheese

Recipe card for Homemade Cheese.
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Course: Main Course
Ingredients Method

Ingredients
  

Ingredients
  • 1 liter of milk: Opt for whole milk for the creamiest cheese, though low-fat alternatives can also work. The milk should be fresh and not approaching its expiration date for best results.
  • 200 grams of yogurt: Use plain, unsweetened yogurt. Greek yogurt can be used for a thicker texture, but any plain yogurt will work.
  • 3 eggs: Eggs are essential for curdling the milk and creating the cheese texture.
  • 1/2 teaspoon salt: Adjust to taste. Salt enhances flavor and helps with the curdling process.
  • Ground black pepper: To taste. Adds a touch of seasoning that complements the cheese.
  • 1 tablespoon finely chopped dill: Optional, for added flavor. Fresh dill works best but dried dill can be used if that’s what you have on hand.
  • 2 medium carrots: Grated or finely chopped. Carrots add a subtle sweetness and texture to the cheese.

Method
 

Preparation
  1. Prepare the Ingredients: Grate or finely chop the carrots.
  2. Finely chop the dill if using.
  3. Mix the Egg Mixture: In a bowl, whisk together the eggs, salt, and black pepper. Add the chopped dill if desired.
  4. Heat the Milk: Pour the milk into a pot and heat over medium heat. Stir occasionally to prevent it from sticking to the bottom of the pot.
  5. Add the Carrots: When the milk is almost boiling (small bubbles start forming around the edges), add the grated carrots. Continue heating until the milk is about to boil.
  6. Add the Egg Mixture: Slowly pour the egg mixture into the hot milk while stirring gently. Keep cooking for 10-15 minutes, stirring occasionally.
  7. Check for Curdling: The milk will begin to curdle as the egg mixture cooks. You’ll see the cheese separating from the whey.
  8. Cool and Strain: Remove the pot from the heat and cover it with a lid. Let it cool for 10 minutes.
  9. Prepare a cup and a strainer. Place the strainer over the cup and transfer the curdled cheese mixture into the strainer. Allow the whey to drain off.
  10. Press and Chill: Cover the curdled cheese with cling film and place a weight on top (a small can or jar works well). Leave it to press and cool for 3-4 hours.
  11. Serve: Once the cheese has set and the whey has drained, transfer it to a serving dish or container. Your homemade cheese is now ready to enjoy!

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