Ingredients:
Ingredients:
2 liters of whole milk (fresh, unpasteurized if possible)
200 ml plain yogurt (unsweetened, natural)
2 tbsp butter
1 tsp salt (or to taste)
Instructions:
- Heat the milk
Pour the milk into a large pot and heat on medium flame until warm (don’t let it boil).
- Add yogurt & butter
Stir in the plain yogurt and butter. Mix well until fully incorporated.
- Curdling process
Continue cooking over medium heat, stirring occasionally. You’ll see the milk begin to curdle and thicken into a creamy mass (like in the first picture).
- Seasoning
Add the salt and mix thoroughly.
- Shaping the cheese
Transfer the mixture into a mold or bowl lined with cheesecloth (or a clean kitchen towel).
Press down gently to remove excess liquid.
- Cooling & setting
Let it cool at room temperature, then refrigerate for at least 6 hours (overnight is best).
- Unmold & serve
Remove from the mold, slice, and enjoy your homemade cheese!
This cheese is soft, sliceable, and mild in flavor – perfect for sandwiches, salads, or just eating with bread.
Instructions:
Enjoy!