Stop buying cheese! 1 kg of cheese from a liter of milk in 5 minutes

I’ve perfected this simple yet remarkable recipe for making fresh cheese at home using basic kitchen ingredients. This traditional method produces a creamy, versatile farmer’s cheese that rivals any store-bought variety at a fraction of the cost.
The Art of Cheesemaking
Cheesemaking has been a household tradition for centuries, with recipes passed down through generations. This particular method draws from Eastern European techniques of making fresh cheese, similar to tvorog or quark, using a combination of milk proteins and natural acid coagulation.

Ingredients

For the Base:

1.5 liters (6⅓ cups) whole milk
300g (1¼ cups) sour cream (20% fat content)
4 large eggs
½ teaspoon salt

Equipment Needed:

Large heavy-bottomed pot
Fine-mesh sieve or cheesecloth
Thermometer (optional but recommended)
Heavy weight for pressing
Detailed Instructions

Preparation
In a large bowl, whisk together:
4 large eggs
300g sour cream
½ teaspoon salt until completely smooth
Pour 1.5 liters of milk into a heavy-bottomed pot

Cooking Process