Homemade Cheese from Milk and Eggs
Description
Juicy cheese is easy to make at home. If you leave it in the refrigerator for 1–2 days, you can spread it on bread. If you leave it for 3–4 days or longer, the cheese will become firmer and easier to slice. Serve it with bread, fresh tomatoes, and cucumbers. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the specified ingredients. It is best to use farm-fresh cow's milk with a high fat content, and chicken or duck eggs.
- 2
Step 2
Pour the full-fat milk into a saucepan or pot, place the container on the stove, and bring it almost to a boil. Ideally, the milk should be slightly sour, not fresh!
- 3
Step 3
Beat the chicken eggs into a deep bowl and add salt. If desired, you can add a mix of Italian herbs and chopped sun-dried tomatoes. Whisk everything with a whisk or fork for about 2–3 minutes.
- 4
Step 4
Pour the egg mixture into a saucepan with hot milk and add the lemon acid. If you do not have the acid on hand, replace it with 2 tbsp lemon juice or 6% vinegar.
- 5
Step 5
Simmer over moderate heat until the curd mass coagulates together with the egg and forms flakes on the surface of the liquid. Turn off the heat and let all the contents of the container cool slightly.
- 6
Step 6
Line a fine-mesh strainer or a colander with a double layer of cheesecloth. Gradually pour the contents of the container into the cheesecloth so that the curd mixture does not spill over the edges.
- 7
Step 7
Then carefully gather it into a pouch and tie it closed. Leave it in the colander for at least 2–3 hours, placing it in the refrigerator—or, ideally, leave it for 24 hours. This way, the whey will drain off and the cheese will become firmer.
- 8
Step 8
After some time, take the homemade cheese out of the refrigerator and carefully remove the cheesecloth. Slice the cheese and serve it with bread, tea, and coffee.