Savory Homemade Cheese from Sour Milk

An exquisite and savory treat for true gourmets! Homemade cheese made from sour milk has a salty taste, with a slight sourness and paprika taste. Its structure is granular and curdled. This cheese is a good use for sour milk. And as a bonus, you will also receive whey for baking.
cook time: 2h 30 min
Ethan Rowley
Savory Homemade Cheese from Sour Milk

Nutrition Facts (per serving)

66
Calories
3g
Fat
3g
Carbs
3g
Protein

Ingredients (6 portions)

Basic:

Salt 1 tsp
Eggs 1 pc
Paprika 1 tsp
Spoiled milk 1 l

Recipe instructions

Step 1

Step 1
How to make simple cheese from sour milk at home? Prepare the necessary ingredients. Cheese made from farm milk will differ significantly from that made from normalized milk. Therefore, preference should be given to proven farm milk. Beat the egg into a container suitable for beating, add salt and beat with a mixer until a light fluffy foam appears.

Step 2

Step 2
Pour the sour milk into a saucepan and add the beaten egg there.

Step 3

Step 3
To make the cheese piquant, add dried paprika. This spice will color the future cheese light yellow. In general, you can add any spices to your taste.

Step 4

Step 4
Stir the mixture and bring to a simmer over low heat.

Step 5

Step 5
As the milk boils, the whey will separate and the milk itself will curdle into curdled flakes. This is a signal that it is time to remove the mass from the heat.

Step 6

Step 6
Line a colander with two layers of thick gauze. If your gauze has a looser weave, then it may need up to four layers.

Step 7

Step 7
Pour the hot cheese mixture into a colander.

Step 8

Step 8
Stir the mixture with a tablespoon, helping the whey to drain into the bowl.

Step 9

Step 9
Don’t rush to throw away the whey, it’s a valuable product! Whey makes the most delicious yeast bread.

Step 10

Step 10
I wanted to give the cheese a more interesting shape. There are special molds for cheese on sale, but I will use a regular plastic cup. First, I made several through holes with a small knife in the bottom and in the walls of the mold. This is necessary so that the remaining whey can flow out freely. There is absolutely no need to mold the cheese!

Step 11

Step 11
Gather the gauze into a bag and transfer it to the chosen form. Be sure to place the pan on a small plate to catch any remaining whey.

Step 12

Step 12
Leave the cheese under pressure for at least two hours in the refrigerator, then remove it from the mold and free it from the gauze. The cheese is ready to serve. But I recommend keeping it in the refrigerator overnight. Then the taste will be more balanced. Store homemade sour milk cheese in the refrigerator for a maximum of a couple of days, wrapped in ordinary parchment paper. Bon appetit!

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