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Homemade Cheese

Cultural Context

Homemade cheese has deep roots in Latvian culinary traditions, often made by families using fresh milk from local farms. This simple process reflects the resourcefulness of rural communities, where preserving milk through cheese-making was essential. Today, homemade cheese is cherished for its fresh taste and versatility, often enjoyed in various dishes or simply spread on bread. As global interest in artisanal foods grows, many are rediscovering the joy of making cheese at home, leading to a resurgence of traditional methods.

LatvianLVother
45 min
easy
4 servings
Servings4
2 liters milk
1 tablespoon salt
3 eggs
200 grams yogurt
1 tomato
sour cream
bread

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.

1

Prepare a large saucepan.

2

Put 2 liters of milk in the saucepan.

3

Fill the saucepan with water.

4

Turn on the gas.

5

In a bowl, mix 3 eggs and 200 grams of yogurt well.

6

When the milk is well heated, add the egg mixture and mix well.

7

Let cook for 15 minutes until the milk has curdled.

8

Prepare a sieve and transfer the cheese mixture to it.

9

Leave the cheese mixture overnight to drain.

10

Cut the bread and put the cheese on it.

11

Add 1 tomato and spread sour cream on top of the cheese on the bread.

Cooking Techniques

curdlingdrainingmixing

Equipment Needed

large saucepansieve

Spice Level:

🌶️🌶️🌶️

Allergens

dairy

Also Known As

Fresh CheeseFarmhouse Cheese

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