From two liters of milk, make one kilogram of cheese: Just one egg, no vinegar, no citric acid!

This recipe is for you if you’ve ever wanted to make smooth, creamy, all-natural homemade cheese. Without the use of vinegar or citric acid, you can make 1 kg of delectable cheese with just milk, salt, and an egg. Let’s begin!

Ingredients

1. Two liters of fresh milk, full-fat if possible
2. One large egg
3. One teaspoon of salt, or more if desired

Directions

Warm up the milk.

• Fill a big pot with the milk and set it over medium heat.
• To keep the milk from sticking to the pot’s bottom, stir it occasionally.

Get the egg mixture ready.

• Beat the egg and salt together thoroughly in a small bowl.

Naturally Curdle the Milk

• Pour in the egg mixture gradually while swirling gently once the milk starts to steam (but not until it boils).
• Stir for another five to ten minutes. Slowly, the milk will begin to curdle, separating into liquid whey and solid curds.

Strain the Cheese

• Once the curds have fully formed, remove the saucepan from heat.
• Line a colander with a clean cheesecloth or kitchen towel and lay it over a large basin.
• Carefully pour the curds and whey into the colander.

Drain and Shape the Cheese

• Gather the edges of the cheesecloth and gently press to remove excess whey.
• For a firmer cheese, tie the cloth into a bundle and hang it over the sink or a bowl for 1–2 hours.

Cool and Set

• To form the drained cheese, transfer it into a container or mold.
• Before slicing or serving, let it set in the refrigerator for at least an hour.

Why This Is Effective

• Without the use of acidic substances like vinegar or citric acid, the egg serves as a natural coagulant, assisting the milk proteins in binding and forming curds.

Enjoy Your Homemade Cheese

• Because of its versatility, this cheese can be eaten as a snack or added to salads and sandwiches. It’s fresh, natural, and immensely satisfying to make! Give it a try and appreciate the wonder of converting milk into tasty cheese at home.