Nothing beats the taste of fresh, homemade cheese. The best part? You can make it easily at home using just a few simple, wholesome ingredients—without any vinegar, citric acid, or unnecessary additives. This method uses eggs and yogurt to naturally curdle the milk, giving you soft, delicious cheese that’s perfect for any meal.
Ingredients:
- 2 liters of full-fat milk (the fresher, the better)
- 3 large eggs
- 400 grams plain yogurt (unsweetened, with live cultures)
- A pinch of salt (optional)
Instructions:
- Heat the Milk
Pour the milk into a large pot and set it over medium heat. Slowly bring it close to a boil, stirring occasionally so it doesn’t stick or burn at the bottom. Once you see it starting to bubble, lower the heat. - Prepare the Egg Mixture
In a separate bowl, beat the eggs well, then add the yogurt and mix until smooth. - Combine & Curdle
Slowly pour the egg-yogurt mixture into the hot milk while stirring continuously. Keep the heat low and stir gently. You’ll notice the milk beginning to curdle and separate into curds and whey within a few minutes. Let it cook for 5-7 minutes until fully separated. - Strain the Cheese
Line a large strainer with cheesecloth or a clean kitchen towel and carefully pour the mixture in to drain the whey. Gather the cloth edges, tie them up, and let the cheese rest for about 1-2 hours to drain fully. - Season & Shape
After draining, transfer the cheese to a bowl, add a pinch of salt if desired, and shape it however you like.
Enjoy!
That’s it—fresh, natural cheese without vinegar, citric acid, or any processed ingredients. It’s healthy, filling, and perfect for breakfast, snacks, or pairing with your favorite bread or veggies.
