Delicate Cheese with Carrot

1 liter milk
1 small carrot, finely grated
200 ml yogurt (plain, unsweetened)
2 eggs
1/2 teaspoon salt

Instructions

Prepare the Ingredients:
Grate the carrot finely and set aside.
In a bowl, mix 200 ml yogurt, 2 eggs, and 1/2 teaspoon salt. Beat well to combine.

Boil the Milk:
In a large pot, bring 1 liter of milk to a boil over medium heat.

Cook the Cheese Mixture:
As soon as the milk boils, add the grated carrot and stir gently.
Pour the egg and yogurt mixture into the boiling milk while stirring constantly.
Cook for 5-7 minutes, continuing to stir to prevent sticking and to ensure the ingredients are well combined.
You will notice that the whey begins to separate from the curds.

Let the Curds Set:
Remove the pot from the heat and let it sit for about 10 minutes to allow the curds to form fully.

Form the Cheese:
Line a cheese mold or a strainer with cheesecloth. Carefully pour the curds and whey mixture into the mold, allowing the whey to drain away.
Place something heavy (like a small plate or a weight) on top to press down the cheese and remove excess whey.

Rest and Set:
Leave the cheese to set with the weight on top for 5-7 hours at room temperature. This will help firm up the cheese and create a smooth texture.

Serve:
Once the cheese has set, carefully remove it from the mold.
Slice and serve your Delicate Cheese with Carrot fresh! It’s perfect for breakfast, paired with toast, fresh fruits, or on its own.

Cooking Tips
Use Full-Fat Milk: For a creamier texture, use full-fat milk. Low-fat or skim milk may result in a drier cheese.
Stir Constantly: To prevent the milk from scorching at the bottom, stir constantly when adding the egg mixture.
Adjust the Flavor: Feel free to add herbs like dill or chives for extra flavor.