Homemade cheese

Boil the milk and salt.

Beat eggs with sour cream and kefir - pour into milk.

Cook without reducing heat for 5 minutes, stirring constantly with a whisk.

Bring to a boil.

The milk is curdled and the whey is separated.

Pour into a colander on 4 layers of cheesecloth, let the whey drain, put it under a press for 2-3 hours.

Drain the serum as much as possible.

The fatter the dairy products, the fatter the cheese.

The yield does not depend on fat content.

Enjoy your meal!