Rated 5 out of 5 based on 2 votes
- 2 L full cream milk
- 400 ml sourcream
- 2 x eggs
- 2 Tbls salt
- 1/2 cup lemon juice ( you can use a white winegar)
Pour milk into a saucepan and bring to boil.
In a small bowl combine sour cream, eggs and salt. Mix well until combined.
When milk begins to boil, add sour cream mixture.
Stirring carefully add lemon juice and continue to boil for another minute.
Large curds will float up to the surface and clear whey will be left from the milk. Turn the heat off and cool to room temperature.
Line the colander with cheesecloth, leaving the ends of the cheesecloth hanging.
Pour your mixture into colander. Then set the colander in a large bowl. Tie ends of cheesecloth.
Put some pressure on your cheese. (I use a large bowl with water.)
Leave at room temperature for 2 hours, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the cheese will be.
The cheese keeps well refrigerated for 4 to 5 days.
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Olga I make homemade curd and I top blueberry dumplings with and sprinkle with cinnamon powder and pour over unsalted butter and was very delicious.
I have never made cheese before. This recipe look easy enough for me to give it a go! Thank you.
Thank you! What could be better than homemade bread and cheese for breakfast!