With 2 Liters of Milk I Make 1 Kg of Cheese! Without Vinegar or Lemon

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Ingredients

  • 2 liters full-fat milk
  • 2 eggs
  • 1 cup plain yogurt (about 200 g)
  • 1 teaspoon salt (adjust to taste)

Instructions

  1. Pour the milk into a large pot and heat it on medium flame until it becomes hot but not boiling.
  2. In a bowl, whisk the eggs well. Add the yogurt to the eggs and mix until smooth.
  3. Slowly pour this egg–yogurt mixture into the hot milk while stirring continuously.
  4. Keep cooking on medium heat. Within a few minutes, the milk will start to curdle, and the cheese will separate from the whey.
  5. Once the whey (liquid) looks clear and the curds (cheese) are formed, turn off the heat.
  6. Place a strainer or colander lined with a clean cheesecloth or thin cotton towel over a large bowl.
  7. Pour the mixture into the cloth to drain the whey. Gather the edges of the cloth and gently press to remove excess liquid.
  8. Let it sit under weight for 1–2 hours to form a firm cheese block.
  9. Once set, unwrap the cheese and slice.

👉 You’ve just made fresh homemade cheese with only milk, eggs, and yogurt – no vinegar or lemon needed! 🧀✨

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