Homemade cheese, without vinegar or citric acid! Learn how to turn 2 l of milk into 1 kg of delicious cheese!

It is time to give up commercial cheese, which contains many chemical additives. We suggest you try the recipe for a particularly tasty homemade cheese. It is prepared simply and quickly, being very economical. No need to use enzymes or yeast. From 2 liters of milk you get 1 kg of natural cheese. Prepare it only once and it will definitely be always present on the table.

INGREDIENTS

– 2 liters of milk

– 1.5-2 tablespoons of salt

– 400 g of cream

– 6 eggs

METHOD OF PREPARATION 

1. Pour the milk into a saucepan. Put the saucepan on the fire. Add the salt and bring the milk to a boil.

2. Beat the eggs. Pour the cream and beaten eggs into the saucepan with the milk. Stir continuously with a wire whisk.

3. Boil the mass for 5-6 minutes. Notice when the whey starts to separate. Pour the composition into a strainer, pre-lined with a gauze net (in 4 layers).

4. Let the whey drain. Tie the gauze net as tightly as possible. Cover it with a lid or plate and put a weight on top (at least 1 kg). Leave it for 4 hours.

5. Remove the weight. Refrigerate the cheese for 2 hours (do not remove it from the cheesecloth).

Note: If you want to get the smoothest cheese possible, add 200 ml of kefir to the saucepan with milk. If you want to get denser cheese, put a bigger weight on it (2 kg or 3 kg).

Our team wishes you bon appetit with your loved ones!

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