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Prepare the Setup
Place a large casserole on the stove and set a glass jar inside to create a water bath. Fill the casserole with water around the jar but not overflowing into it.
Heat the water over medium heat.
Heat the Milk
Pour 2 liters of milk into the glass jar.
Add 1 tablespoon of salt and stir. Heat until the milk is warmed to about 45°C (113°F).
Prepare the Egg Mixture
In a separate bowl, whisk 4 eggs and 200 grams of yogurt until smooth.
Curdle the Milk
Slowly pour the egg mixture into the warm milk while stirring.
Cook over medium heat for 15 minutes, stirring occasionally. Once the curds form, the cheese is ready.
Strain the Cheese
Pour the curdled mixture into a cheesecloth or sieve over a bowl. Let it drain for 10 minutes.
Transfer the curds to a container lined with cheesecloth, fold the cloth over, and weigh it down with a plate to remove excess moisture.
Refrigerate overnight.
Prepare the Cheese
After draining, the cheese should be firm and sliceable. Season with herbs or olive oil if desired.
Serve
Slice the cheese and serve with bread, sliced pepper, and fresh greens. Enjoy!
Serving Suggestions
Pair with crispy baguette or pita and fresh greens for a light, healthy snack.
Serve with crackers or roasted vegetables as part of a cheese platter.
Cooking Tips
For a creamier cheese, increase the yogurt quantity slightly.
Use a thermometer to ensure the milk reaches the right temperature.
Nutritional Benefits
High in protein and calcium.
Low in carbohydrates, making it suitable for low-carb diets.
Contains probiotics from the yogurt, supporting gut health.
Dietary Information
Gluten-free and low-carb.
High in protein and rich in healthy fats.
Can be made lower in sodium by reducing salt.
Nutritional Facts (Per 50 g Serving)
Calories: 80
Protein: 5g
Carbohydrates: 1g
Sugars: 1g
Fat: 6g
Saturated Fat: 3g
Cholesterol: 70mg
Sodium: 220mg
Calcium: 150mg
Storage
Store cheese in an airtight container in the refrigerator for up to 5 days.
For longer storage, submerge cheese in brine (saltwater).
Why You’ll Love This Recipe
Simple and made with only four ingredients.
Versatile and perfect for various dishes, from sandwiches to salads.
High in protein and calcium, making it a healthy snack.
You can customize it with herbs and spices for added flavor.
Conclusion
This homemade cheese is a delicious and wholesome addition to your meal repertoire. Its mild yet rich flavor, paired with the slight tang of yogurt, makes it an ideal companion to bread, fresh greens, and other savory elements. Easy to prepare, it’s a versatile recipe that can be customized to your liking, whether you enjoy it fresh, seasoned, or incorporated into other dishes. Serve it as a snack, or in salads and sandwiches—this cheese will surely impress with its homemade charm and delightful taste.
Frequently Asked Questions
Can I use raw milk instead of store-bought milk?
Yes, raw milk works well for this recipe and can enhance the flavor.
Can I use other types of yogurt?
Any plain yogurt will work, including Greek or goat milk yogurt.
How long will this cheese last in the fridge?
The cheese will stay fresh for up to 5 days when stored properly.
Can I freeze this cheese?
It’s best to enjoy the cheese fresh; freezing can change its texture.
Can I add herbs to the cheese mixture?
Yes, you can add fresh herbs like dill, basil, or thyme for extra flavor.
Can I make this cheese with non-dairy milk?
Non-dairy milks may not curdle in the same way, so it’s best to stick to dairy.
What is the purpose of the water bath?
The water bath helps gently heat the milk without scorching it.
Can I make this cheese lower in sodium?
You can reduce the amount of salt or omit it if needed.
Is it possible to use fewer eggs?
Eggs help bind the cheese, but you can reduce the amount for a lighter texture.
What can I do with the leftover whey?
Whey can be used in smoothies, soups, or for baking bread as a liquid substitute.
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