Step-by-Step DirectionS
1. Heat the Milk
In a large pot, pour the milk and add salt to taste.
Bring to a gentle boil over medium heat, stirring occasionally to prevent scorching.
2. Prepare the Egg and Sour Cream Mixture
In a separate bowl, whisk together the eggs and sour cream until smooth.
3. Combine and Curdle
When the milk begins to boil, slowly pour in the egg-sour cream mixture while stirring constantly.
Cook over medium heat for 5–7 minutes, occasionally stirring, until the mixture curdles and the whey begins to separate.
4. Finish Cooking
Continue cooking another 3–5 minutes, until large curds form and the whey is mostly clear.
5. Drain the Cheese
Line a colander with two layers of cheesecloth or gauze.
Carefully pour in the curdled mixture to drain.
Let drain naturally, or cover with gauze, place a saucer on top, and set a small weight (about 1 kg) to press out excess liquid.
6. Cool and Mold
You can transfer the cheese to a homemade mold (like a can with holes) for a uniform shape.
Allow the cheese to cool to room temperature, then refrigerate.
7. Slice and Serve
Once firm, unmold and slice your fresh cheese. Enjoy!
Serving Suggestions
✅ Spread on toast with jam or honey
✅ Crumble over salads
✅ Serve with fruit and nuts
✅ Use in pastries and savory pies
Tips for Success
🌿 Use whole milk and full-fat sour cream for the best texture
🌿 Do not overcook — it can turn rubbery
🌿 Stir constantly while adding eggs and sour cream
🌿 Drain well to avoid a watery cheese
🌿 For firmer cheese, leave under weight longer or overnight
Flavor Variations
🌿 Herbed: Add chopped dill, parsley, or chives
🌿 Spicy: Mix in chili flakes or black pepper
🌿 Garlic: Stir in roasted garlic or garlic powder
🌿 Sweet: Add honey and vanilla for dessert cheese
Storage
Store in an airtight container in the refrigerator for 4–5 days. Because it has no preservatives, it’s best enjoyed fresh.
Common Mistakes to Avoid
❌ Using low-fat milk or sour cream
❌ Not stirring enough
❌ Overcooking the curds
❌ Not draining or pressing properly
Enjoy making this creamy, homemade cheese — a simple recipe that tastes like home! If you’d like, I can help you create a printable version or adjust the instructions for bigger batches.
Step-by-Step DirectionS
1. Heat the Milk
In a large pot, pour the milk and add salt to taste.
Bring to a gentle boil over medium heat, stirring occasionally to prevent scorching.
2. Prepare the Egg and Sour Cream Mixture
In a separate bowl, whisk together the eggs and sour cream until smooth.
3. Combine and Curdle
When the milk begins to boil, slowly pour in the egg-sour cream mixture while stirring constantly.
Cook over medium heat for 5–7 minutes, occasionally stirring, until the mixture curdles and the whey begins to separate.
4. Finish Cooking
Continue cooking another 3–5 minutes, until large curds form and the whey is mostly clear.
5. Drain the Cheese
Line a colander with two layers of cheesecloth or gauze.
Carefully pour in the curdled mixture to drain.
Let drain naturally, or cover with gauze, place a saucer on top, and set a small weight (about 1 kg) to press out excess liquid.
6. Cool and Mold
You can transfer the cheese to a homemade mold (like a can with holes) for a uniform shape.
Allow the cheese to cool to room temperature, then refrigerate.
7. Slice and Serve
Once firm, unmold and slice your fresh cheese. Enjoy!
Serving Suggestions
✅ Spread on toast with jam or honey
✅ Crumble over salads
✅ Serve with fruit and nuts
✅ Use in pastries and savory pies
Tips for Success
🌿 Use whole milk and full-fat sour cream for the best texture
🌿 Do not overcook — it can turn rubbery
🌿 Stir constantly while adding eggs and sour cream
🌿 Drain well to avoid a watery cheese
🌿 For firmer cheese, leave under weight longer or overnight
Flavor Variations
🌿 Herbed: Add chopped dill, parsley, or chives
🌿 Spicy: Mix in chili flakes or black pepper
🌿 Garlic: Stir in roasted garlic or garlic powder
🌿 Sweet: Add honey and vanilla for dessert cheese
Storage
Store in an airtight container in the refrigerator for 4–5 days. Because it has no preservatives, it’s best enjoyed fresh.
Common Mistakes to Avoid
❌ Using low-fat milk or sour cream
❌ Not stirring enough
❌ Overcooking the curds
❌ Not draining or pressing properly
Enjoy making this creamy, homemade cheese — a simple recipe that tastes like home! If you’d like, I can help you create a printable version or adjust the instructions for bigger batches.
