If you’re looking for a simple and natural way to make homemade cheese without vinegar or citric acid, this easy recipe using eggs is the perfect solution! You can transform 2 liters of milk into 1 kilogram of delicious, creamy cheese with just a few basic ingredients. Here’s how you can make it at home.

Ingredients:

• 2 liters of whole milk

• 2 large eggs

• 1 cup plain yogurt (unsweetened and without added flavors)

• 1 teaspoon salt (optional, for flavor)

Instructions:

1. Heat the Milk:

   • Pour the 2 liters of milk into a large pot and heat it over medium heat. Stir occasionally to prevent the milk from sticking to the bottom.

   • Bring the milk to a gentle simmer but avoid boiling it.

2. Prepare the Egg Mixture:

   • While the milk is heating, crack the eggs into a bowl and whisk them well.

   • Add the cup of plain yogurt to the eggs and whisk until combined smoothly.

3. Add the Egg Mixture to the Milk:

   • Once the milk begins to simmer, lower the heat to medium-low.

   • Slowly pour the egg and yogurt mixture into the milk, stirring constantly to avoid curdling.

   • You will notice that the milk will begin to separate into curds (the solid part) and whey (the liquid part) within a few minutes.

4. Cook the Curds:

   • Continue to stir gently for about 5-7 minutes until the curds are fully formed and the liquid whey becomes clearer.

   • The curds should be soft and fully separated from the whey.

5. Drain the Cheese:

   • Place a large strainer or cheesecloth over a bowl to catch the whey. Pour the curds and whey into the strainer or cheesecloth.

   • Allow the whey to drain out for 10-15 minutes. You can also gently press the curds with a spoon to remove excess liquid.

6. Season and Shape the Cheese:

   • After the cheese has drained, transfer it to a bowl. Add salt if desired and mix it in evenly.

   • Shape the cheese into a ball or flatten it into a disk, depending on your preference. Wrap it in cheesecloth and place it in the fridge to set for 1-2 hours.

7. Enjoy Your Homemade Cheese:

   • After the cheese has set, unwrap it and slice or crumble it as you prefer. You should have around 1 kg of fresh, homemade cheese!

Tips for Best Results:

• Flavor Variations: Feel free to add herbs like dill, parsley, or garlic to the cheese mixture before shaping it for extra flavor.

• Storing the Cheese: Keep the cheese in an airtight container in the refrigerator. It should last for about a week.

• Use the Whey: The leftover whey can be used in smoothies, soups, or bread recipes as a nutritious addition!

Why Use Eggs and Yogurt?

The eggs and yogurt in this recipe act as natural coagulants, helping the milk curdle without the need for vinegar or citric acid. The result is a creamy, mild cheese with a smooth texture that’s perfect for slicing, crumbling, or using in various dishes.

This method provides a natural way to make fresh cheese at home with minimal ingredients, and you’ll love the taste and texture!