You’ll Never Buy Cheese Again — I Made This at Home

milk

🥗Healthier: almond milk

💰Cheaper: powdered milk

Almond milk is lower in calories, while powdered milk is often more affordable.

lemon juice

🥗Healthier: vinegar

💰Cheaper: citric acid

Vinegar can be a more cost-effective acid for curdling.

cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories, while sour cream is usually less expensive.

herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can be more convenient and cost-effective.

Pour 3 L of yogurt into a pot and heat until hot but not boiling.

Beat 3 eggs in a separate bowl.

Add 1 teaspoon of salt to the eggs and mix.

Once the yogurt is hot, add the beaten eggs to the pot and stir constantly for 3 minutes.

Remove the pan from the stove and let it cool.

Prepare a colander lined with cheesecloth over another pan.

Pour the cheese mixture into the colander to strain.

Place a plate on top and press with a heavier object to help the cheese drain.

Let the cheese drain and cool for 3 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens