Servings 14 Servings
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.
Calories: 122kcal | Carbohydrates: 4g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 70mg | Sodium: 1069mg | Potassium: 152mg | Sugar: 4g | Vitamin A: 379IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 1mg