Homemade Cheese – Simple and Delicious

Pour the milk into a large pot. Heat over medium heat, stirring occasionally, until the milk reaches about 180°F (82°C). You’ll see steam rising from the milk, and it should be just about to boil, but do not let it boil over.

Mix the Eggs and Yogurt:
In a separate bowl, whisk the eggs until smooth. Add the natural yogurt to the eggs and stir until combined.

Combine the Mixtures:
Slowly pour the egg and yogurt mixture into the hot milk while stirring continuously. The milk should begin to curdle and form small curds. Reduce the heat to low and continue stirring for a few more minutes.

Let the Cheese Settle:
Turn off the heat and let the curds sit in the milk for about 10-15 minutes. This allows the curds to form more fully, and the whey to separate from the curd.

Strain the Curds:
Once the curds have set, place a fine-mesh strainer or cheesecloth over a bowl. Carefully pour the curdled mixture into the strainer to separate the curds from the whey. Allow it to drain for a few minutes.

Form the Cheese:
After draining, gather the curds into a ball or press them into a container to shape. You can gently press the curds to remove excess liquid if you want a firmer texture.

Chill the Cheese:
Place the formed cheese in the fridge to cool and firm up for at least 2 hours.

Serving and Storage Tips