Looking for a wholesome, natural way to enjoy fresh cheese at home? You don’t need vinegar, citric acid, or anything fancy—just two basic ingredients: milk and an egg. That’s right! This gentle recipe gives you 1 full kilogram of soft, creamy cheese, perfect for a healthy breakfast.
Why This Cheese Is Different
Many homemade cheese recipes use vinegar or citric acid to curdle the milk quickly. But for those with sensitive stomachs or who prefer a more natural taste, this egg-based method is a gentle, nutritious alternative.
Ingredients:
- 2 liters of whole milk (fresh or pasteurized)
- 1 whole egg
- A pinch of salt (optional)
How to Make It:
- Heat the Milk
Pour the milk into a large pot and slowly bring it to a gentle simmer over medium heat. Stir occasionally to prevent sticking. - Whisk the Egg
In a separate bowl, crack the egg and beat it well until fully mixed. - Add the Egg to the Milk
Once the milk is hot (but not boiling), slowly pour in the beaten egg while stirring continuously. The proteins in the egg will help curdle the milk naturally. - Wait and Watch the Magic
After a minute or two, you’ll see soft white curds forming. Keep stirring gently. If needed, add a pinch of salt for flavor. - Strain the Cheese
Pour the mixture through a fine strainer or cheesecloth to separate the curds from the whey. Let it drain for 15–30 minutes, depending on how firm you want the cheese. - Cool and Enjoy
Once cooled, transfer to a container and refrigerate. Use it fresh for breakfast—spread it on toast, enjoy it with fruit, or crumble it over vegetables.
A Healthy Start to Your Day
This simple homemade cheese is rich in protein, easy to digest, and made with love—just two ingredients, no chemicals, and full of flavor. Give it a try and enjoy a truly natural breakfast!
