This homemade cheese couldn’t be any easier to whip up. With just 4, simple ingredients, you’ll get an irresistibly tasty block of cheese!
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.
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Recipe
This homemade cheese couldn't be any easier to whip up in your kitchen. With just four simple ingredients, you'll get an irresistibly tasty wheel of cheese!
Instructions
- In a large pot, bring the milk to a boil over medium-heat. Stir the milk occasionally so it doesn't stick to the bottom of the pan.
- In a large bowl, whisk the eggs with the salt. Whisk in the sour cream until the mixture is smooth and even.
- As you continuously stir, pour the egg mixture into the boiling milk. Let the mixture cook for 7 minutes, stirring it every so often to prevent sticking.
- Line a colander with cheesecloth and pour the mixture through.
- Gather the cloth around the cheese and squeeze out as much of the milk as you can. Place the cheesecloth-wrapped cheese on a plate and place something heavy on top to weigh it down. Allow it to sit for at least 5 hours.
- Refrigerate the cheese until you're ready to use it. Enjoy!
Nutrition Facts
Homemade Cheese
Amount Per Serving
Calories 123 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g25%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 74mg25%
Sodium 1050mg44%
Potassium 159mg5%
Carbohydrates 5g2%
Sugar 4g4%
Protein 5g10%
Vitamin A 379IU8%
Vitamin C 0.3mg0%
Calcium 124mg12%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Is there a name for this cheese
Hi Don- I don't have a name for it, it's just a soft cheese!
Do you really mean boil? As in a roiling boil?
Hi there - A light boil will do the trick. Milk burns easily, so a rolling boil is not necessary. Hope this helps!
What do the eggs do?
There is an egg protein that allows for growth of bacteria necessary for slow aging. Most aged cheese like grana padano and parmesano reggiano have eggs in it. The age process takes from 12 to 24 months. Imitation of these cheeses don't have eggs and fake bacteria is added to produce a hard cheese very fast.
Hey dear, I am not 100% sure, this is just the recipe our family used. Sorry, I don't have the best answer. š
they act as a tthickening agent
Honestly one of the best fresh cheeses I've ever made. Though it odd with the eggs but it works great! Pinned to my favouites. I'm wonder would this work fine toasted in a sandwich press? I'm going to try it tonight anyhow. All on it's own it's wonderful š Thanks.
Hey Sue, I do think it should work great but not 100% sure. Enjoy
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 š
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!