Pour 2 liters of whole milk into a large pot and place it on the stove over medium heat.

Add ½ teaspoon of salt to the milk and stir gently.

While the milk is heating, crack 3 eggs into a medium bowl. Add 3 tablespoons of plain yogurt or sour cream and an additional pinch of salt. Whisk the mixture until well combined and smooth.

Monitor the milk carefully. When it's almost boiling and small bubbles form around the edges, slowly pour in the egg and yogurt mixture while stirring gently with a wooden spoon.

Bring the mixture to a gentle boil, stirring occasionally. Boil for 5 to 7 minutes until the milk begins to curdle and separate into curds and whey.

Prepare your straining setup by placing a fine-mesh sieve or colander over a bowl and lining it with cheesecloth or a clean kitchen towel.

When the whey has completely separated and appears yellowish-green, remove the pot from heat and carefully pour the mixture into the sieve.

Let the curds drain for a few minutes, then gather the corners of the cheesecloth and gently squeeze out excess liquid.

Transfer the drained cheese curds to a container or mold, pressing gently to compact the cheese. Cover and refrigerate for 3 to 4 hours.

After chilling, your homemade cheese is ready to slice and enjoy. Store in an airtight container in the refrigerator for up to 5 days.