This creates a mild, versatile cheese that can be sliced for sandwiches or served as a high-protein breakfast.
- 1 Liter Whole Milk: The higher the fat content, the creamier your cheese.
- 3 Large Eggs: These act as the binder and provide a rich, golden color.
- 200g Greek Yogurt (or Sour Cream): This provides the acidity needed to help the milk “break” and adds a lovely tang.
Instructions
- Prep the Egg Mixture: In a bowl, whisk the 3 eggs and the yogurt together until completely smooth. There should be no streaks of egg white left.
- Boil the Milk: Pour the milk into a large pot. Bring it to a gentle boil over medium heat. Watch it closely so it doesn’t foam over!
- The “Pour”: Once the milk is bubbling, reduce the heat to low. Slowly pour in the egg and yogurt mixture in a thin stream, stirring constantly with a whisk or wooden spoon.
- Simmer and Curdle: Keep the heat on low and continue to stir gently for about 5–8 minutes. You will see the milk begin to separate into thick, white curds and a clear, yellowish liquid (the whey).
- Strain: Line a colander with two layers of cheesecloth. Pour the mixture in. Let the whey drain away.
- Press: Tie the ends of the cloth together and hang it over a sink, or place a heavy plate on top of the cloth-wrapped cheese to press out the remaining moisture. Let it firm up in the fridge for at least 4 hours.
The Benefits of Homemade Egg Cheese
- Bioavailable Protein: By combining milk and eggs, you are getting a complete amino acid profile that is incredibly easy for your body to digest.
- Natural Healthy Fats: Unlike store-bought “light” cheeses that use fillers, this contains natural fats that help your body absorb fat-soluble vitamins like A, D, and E.
- Cost-Effective: One carton of milk and a few eggs yield a significant amount of fresh cheese, saving you money on expensive deli exports.
