Recipe Ingredients:

• 4 eggs
• 2 quarts milk
• 7 ounces plain yogurt – (200g)
• 1 tablespoon salt

METHOD:

1. First, we’ll put the milk in a big glass container that can hold more than two liters and thoroughly mix it with the salt.
2. After that, put the container inside a big pot and pour water into it until the glass is little more than half full. Heat over medium heat in a double boiler.
3. Now, whisk the yogurt and eggs together in a separate dish until well blended.
4. Stir well after adding the egg and yogurt combination to the thoroughly hot milk. Cook, stirring often, for about 15 minutes.
5. The milk will start to curdle after this period.
6. After that, strain the whey by pouring the mixture into a sieve or colander lined with a fresh, odorless dish towel.
7. Lastly, let the whey to drain fully. To get rid of extra whey, gather the ends of the towel into a bundle and let it resting over the colander overnight.
8. The cheese will be ready to consume the next day.