Easy Homemade Cheese with Milk, Eggs, and Sour Cream

Gentle, natural, made from ordinary products, for the whole family! Homemade cheese made from milk, eggs and sour cream is very similar to Adyghe cheese — it is just as delicate, soft and not sharp. Cooking it is not difficult, and you only need three ingredients. This cheese can be served as a snack or on sandwiches.
cook time: 9h
Noah Merrick
Easy Homemade Cheese with Milk, Eggs, and Sour Cream

Nutrition Facts (per serving)

100
Calories
7g
Fat
4g
Carbs
4g
Protein

Ingredients (8 portions)

Basic:

Salt 1 tsp
Milk (4-6%) 1 l
Eggs 3 pc
Sour cream (20-30%) 200 g

Recipe instructions

Step 1

Step 1
How to make homemade cheese from milk, eggs and sour cream? Prepare your food. Take the fattest milk, ideally country homemade milk — it will make the most delicious cheese. Also choose sour cream with a high percentage of fat, natural, and tasty. In addition to salt, you can add any herbs or seasonings to the cheese.

Step 2

Step 2
Immediately place a saucepan of milk on the stove over medium heat. Take a saucepan with a thick bottom so that heating occurs evenly. For information on choosing the right pan, read the article at the link at the end of the recipe. At the same time, put the sour cream in a bowl and beat in the eggs. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush.

Step 3

Step 3
Using a fork, stir the eggs with sour cream until smooth.

Step 4

Step 4
When the milk boils on the stove, pour the egg-sour cream mixture into it while stirring constantly. Add salt. If you want to make cheese with additives — herbs or seasonings — then add them now.

Step 5

Step 5
The milk will begin to curdle. First in small flakes. Leave it to simmer over low heat for 5 minutes. Stir the milk mixture with a spatula from time to time. If desired, you can add herbs or your favorite spices or herbs for flavor.

Step 6

Step 6
Gradually the flakes will become larger and the whey will begin to separate. Not yellow, as when cooking cottage cheese, but white and opaque. Boil the milk for about 5 more minutes. Donʼt forget to stir it. The longer you cook the cheese, the harder it will become. Therefore, if you want a softer cheese, reduce the cooking time.

Step 7

Step 7
Take a suitable container for forming the cheese — a colander, a sieve, I have a yogurt mold with holes. Keep in mind that the thickness of the cheese will depend on the size of the mold. A thin pancake may come out in a colander. Place the container in a bowl. Line it with gauze folded in several layers or a linen napkin. Pour the cheese mixture into the mold. The whey that drains into the bowl can be cooled and used for preparing other dishes.

Step 8

Step 8
Lightly compact the cheese and wrap the ends of the fabric over the top. Place a weight on the cheese, such as a jar of water. Wait until the mixture has cooled and put it in the refrigerator for at least 8 hours.

Step 9

Step 9
After time has passed, remove the structure from the refrigerator and unwrap the cheese. It will completely stabilize, become elastic and cut perfectly.

Step 10

Step 10
From this quantity of products I got a piece weighing 350 grams. Store the cheese in a covered container in the refrigerator for no more than 5 days. Bon appetit!

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