Why did my cheese turn out dry and crumbly?

You may have overcooked the mixture or used sour cream that was too fatty. Over-pressing can also cause dryness — drain the whey without squeezing too hard.

Can I use pasteurized milk?

Yes, pasteurized milk works well, but ultra-pasteurized milk is not recommended — it doesn't coagulate properly. Choose milk with a short shelf life.

What can I do with leftover whey?

Whey is great for baking, pancakes, okroshka, or as a marinade for meat. It's also a healthy drink on its own.

How much cheese does this recipe yield?

Depending on the fat content of your ingredients, you'll get about 600–700 g of finished cheese from 2 liters of milk.

Homemade cheese

Name: Homemade cheese
Total time: 180 min
Yield: 10 порций
Cuisine: International
Ingredients: Milk — 2000 g; Salt — 20 g; Chicken egg — 330 g; Sour cream — 400 g; Kefir — 200 g

195min

2950g

Nutrition per 100g

123

Imagine a soft, creamy homemade cheese with a subtle tang — made entirely from scratch without preservatives or starter cultures. This recipe is a gift for lovers of natural, wholesome foods. With just milk, eggs, sour cream, and kefir, you get a mild, aromatic cheese perfect for sandwiches, salads, and baking. The process is fascinating, and the results far exceed anything from the store. Follow the steps — you'll be amazed at how easy it is to make this healthy product at home.

WHAT YOU WILL NEED

From ingredients

5 products

Dairy

Spices

Binders

SIMPLE PROCESS

Step by step recipe

The key to this cheese is proper milk coagulation. When you pour the egg mixture into the hot milk, you must stir constantly — this helps create delicate curds. Be careful not to overheat or overcook the mixture, or the cheese will become tough. Pressing is crucial: the longer and heavier the weight, the firmer the cheese. Use full-fat dairy products for the best flavor and texture.

Step 1

Heat milk with salt

In a large pot, bring milk (2000 g / 8.5 cups) to a boil, add salt (20 g / 1 tbsp), and stir well.

Step 2

Prepare the egg-sour cream mixture

In a bowl, whisk eggs (330 g / about 6 large) with sour cream (400 g / 1.5 cups) and kefir (200 g / ¾ cup) until smooth.

Step 3

Combine and cook

Slowly pour the egg mixture into the boiling milk, whisking constantly. Cook for 5 minutes over medium heat until curds form — the mixture will separate into curds and whey.

Step 4

Drain the whey

Pour the mixture into a colander lined with 4 layers of cheesecloth. Let the whey drain naturally for 15–20 minutes.

Step 5

Press the cheese

Tie the cheesecloth into a bundle, place the cheese in a mold, and put a weight (1–2 kg / 2–4.5 lb) on top for 2–3 hours. Longer pressing gives a firmer cheese.

Step 6

Serve and store

Remove the cheese from the cloth, pat dry with paper towels. Store in the fridge and serve sliced.

CHEF'S TIP

Use full-fat milk and sour cream

For the creamiest, most flavorful cheese, use milk with 3.2–4% fat and sour cream with 20–30% fat. Low-fat products will yield a dry, less tasty cheese.

Stir constantly while cooking

Never stop whisking the mixture during cooking — this prevents burning and ensures even curd formation.

Adjust cheese firmness with pressing time

The longer you press the cheese, the firmer it becomes. For a soft cheese, 2–3 hours is enough; for a harder version, press overnight.

Let whey drain naturally

Allow the whey to drain by itself — don't squeeze the cheese with your hands to preserve its tender texture.

SUBSTITUTIONS

Add your taste

Replace kefir with buttermilk or yogurt If you don't have kefir, use buttermilk or plain natural yogurt — they'll provide a similar tangy effect.
Add herbs and spices to the finished cheese Before pressing, mix dried dill, garlic, or paprika into the curd for an herbed cheese with a bold flavor.
Vegan option with plant-based milk Substitute cow's milk with soy or oat milk, and use a flax egg replacer — but note that texture and taste will differ.
Salt-free version You can omit salt or use a minimal amount of sea salt — the cheese will still be delicious.

HOW TO STORE

How to Store Homemade Cheese

Wrap the finished cheese in parchment or plastic wrap and store in an airtight container in the fridge for up to 5 days. For longer storage, freeze the cheese — it keeps for up to 2 months. Thaw in the fridge before using. Don't leave the cheese at room temperature for extended periods, as it may dry out.

GOOD TO KNOW