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

Add the egg-sour cream mixture to the cold milk, whisking constantly to combine
Place the pot over medium heat, stirring occasionally to prevent sticking
Heat the mixture until it comes to a gentle boil, stirring frequently
Watch carefully as it approaches boiling point
The mixture will begin to curdle – this is exactly what we want
Once boiling, reduce heat to low and cook for exactly 5 minutes
Stir gently to prevent the curds from sticking to the bottom
Maintain a very gentle simmer
After 5 minutes:
Remove from heat
Cover with a lid
Let rest for 10-15 minutes undisturbed
Straining and Setting
Line a large sieve with cheesecloth or a clean kitchen towel
Carefully pour the mixture into the lined sieve
The whey will begin draining immediately
The curds will collect in the cheesecloth
Place a weight on top of the curds
A plate with a jar of water works well
This helps extract excess whey
Allow to drain for 4-5 hours, or preferably overnight
Keep refrigerated during this process
The longer it drains, the firmer the cheese will become
Expert Tips for Success