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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:
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