I’ve perfected this simple yet remarkable recipe for making fresh cheese at home using basic kitchen ingredients. This traditional method produces a creamy, versatile farmer’s cheese that rivals any store-bought variety at a fraction of the cost.
The Art of Cheesemaking
Cheesemaking has been a household tradition for centuries, with recipes passed down through generations. This particular method draws from Eastern European techniques of making fresh cheese, similar to tvorog or quark, using a combination of milk proteins and natural acid coagulation.
Ingredients
For the Base:
- 1.5 liters (6⅓ cups) whole milk
- 300g (1¼ cups) sour cream (20% fat content)
- 4 large eggs
- ½ teaspoon salt
Equipment Needed:
- Large heavy-bottomed pot
- Fine-mesh sieve or cheesecloth
- Thermometer (optional but recommended)
- Heavy weight for pressing
Detailed Instructions
Preparation
- In a large bowl, whisk together:
- 4 large eggs
- 300g sour cream
- ½ teaspoon salt until completely smooth
- Pour 1.5 liters of milk into a heavy-bottomed pot
Cooking Process
- Add the egg-sour cream mixture to the cold milk, whisking constantly to combine
- Place the pot over medium heat, stirring occasionally to prevent sticking
- Heat the mixture until it comes to a gentle boil, stirring frequently
- Watch carefully as it approaches boiling point
- The mixture will begin to curdle – this is exactly what we want
- Once boiling, reduce heat to low and cook for exactly 5 minutes
- Stir gently to prevent the curds from sticking to the bottom
- Maintain a very gentle simmer
- After 5 minutes:
- Remove from heat
- Cover with a lid
- Let rest for 10-15 minutes undisturbed
Straining and Setting
- Line a large sieve with cheesecloth or a clean kitchen towel
- Carefully pour the mixture into the lined sieve
- The whey will begin draining immediately
- The curds will collect in the cheesecloth
- Place a weight on top of the curds
- A plate with a jar of water works well
- This helps extract excess whey
- Allow to drain for 4-5 hours, or preferably overnight
- Keep refrigerated during this process
- The longer it drains, the firmer the cheese will become
Expert Tips for Success
- Use whole milk for the best yield and richest flavor
- Ensure all ingredients are fresh and at room temperature
- Don’t rush the heating process – slow and steady produces the best curds
- Save the whey for baking or cooking – it’s full of nutrients
Storage and Usage
- Store in an airtight container in the refrigerator
- Keeps fresh for up to 5-7 days
- Use as a spread, in baking, or in both sweet and savory dishes
Nutritional Information
Per 100g serving:
- Calories: 220
- Protein: 14g
- Fat: 16g
- Carbohydrates: 4g
- Calcium: 200mg
- Sodium: 150mg
Total Time: 5-6 hours
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Setting Time: 4-5 hours
Yield: Approximately 500g of fresh cheese
This homemade cheese recipe demonstrates that artisanal cheesemaking is accessible to home cooks. The result is a fresh, natural cheese free from preservatives and additives, perfect for those who appreciate knowing exactly what goes into their food. Whether used in cooking, baking, or enjoyed on its own, this cheese brings the satisfaction of traditional homemade dairy crafting to your kitchen.
