Close friends of mine know that I have a thing for cheese. Any time we’re on a cruise, I first check into the dinner buffet to pick out a slice of every existing cheese. Isn’t it awesome that they don’t limit you on food? But then you end up paying for it with calories or lots and lots of stairs exercise. Hmm… I might of gotten carried away with the cruise, here.
But who knew that making delicious homemade cheese is so easy? I am so glad that a friend of mine was kind enough to share this recipe. This cheese recipe is a keeper.
Other Cheese Recipes to Try:
Recipe
Ingredients
- 1 qt Whole Milk
- 4 Eggs
- 16 oz Sour Cream
- 2 tbsp Salt
Instructions
- Pour milk into a pot and bring it to a boil over medium heat. Stir milk occasionally, so it doesn’t stick to the bottom.
- Whisk eggs together with salt. Whisk in sour cream until you get a smooth, even texture.
- Pour egg mixture into the boiling milk and cook while stirring, for another 7 minutes.
- Line a colander with a cheesecloth and pour milk through the cloth.
- Gather the cloth around the cheese and squeeze out as much of the whey as you can. Place cheese on a plate and press with something heavy on the top. Leave cheese pressed for at least five hours.
- Cheese can be refrigerated for up to a week.
Hey and thanks for this wonderful post! Could the leftover milk be used for anything or is it just better to pour out...?
The whey can be used as a base in bread recipes, instead of water. personally I just get rid of it because I dont like the flavor it adds.
Is this farmers cheese?
No, this is regular cheese that you can enjoy with some tea or a sandwich.
Does the milk mixture have to cool before you pour it into the cheese cloth or no?
As long as you don't burn your self, you can pour the mixture right away. It is best to put it in a cheese cloth while it's still warm.
you doing this on low ?when i have to remove from heat?
It cooks on a medium heat the whole time. Ass soon as you add sour cream mixture cook for about 7 minutes (step 3). Hope this helps 🙂
how much % does the milk contain?
I used whole milk, I believe it's 4%
Hi for how long you have to stir ? milk should be warm then pour egg mixture?
Stir as you pour egg mixture. Yes, milk should be warm.
Any idea on the caloric content?
I can't tell you exact because I never looked into it. But if you were to add sour-cream, egg and milk calories that's what it would be. It's definitely less than most store bough cheese and no preservatives.
Is this cheese called brindza? In Russian
No, this cheese texture is a little different. Closer towards "plavleniy" cheese.
Why at least 5 hours? Does it taste better when left pressed for a longer time?
At least 5 hours to create firm cheese and get rid of whey. I don't think it would be any different if you keep it pressed for a longer time.
can this be made with 2 per cent milk?
Yes, I have tried 2% milk, but the results are better with whole milk.
Do you need to temper the egg mixture first?
You don't need to temper the eggs, you just need to stir the milk while pouring.
do you have to chill this when it sets?
Not necessary but refrigerate after all whey is pressed out.
Thank you!