•INGREDIENTS:
1.5 liters (6 cups) milk
½ tablespoon salt
3 chicken eggs
200 ml (¾ cup) sour cream
Salt and ground black pepper (to taste)
•INSTRUCTIONS:
Prepare the milk mixture:
In a large pot, heat 1.5 liters of milk over medium heat until it begins to simmer, but do not let it boil. Stir occasionally to prevent the milk from burning.
Add eggs and sour cream:
In a separate bowl, whisk together 3 eggs and 200 ml sour cream until smooth. Gradually pour this mixture into the simmering milk, stirring constantly.
Season and curdle the cheese:
Add ½ tablespoon salt, and season with additional salt and black pepper to taste. Continue stirring the mixture gently. The milk will begin to curdle, forming curds and separating from the whey. This process will take about 10-15 minutes.
Strain the curds:
Once the curds have fully formed, remove the pot from the heat. Line a colander with cheesecloth or a clean kitchen towel, and carefully pour the curdled mixture into it to strain out the whey.
Form the cheese:
Gather the edges of the cheesecloth and squeeze gently to remove excess whey. You can tie the cheesecloth and hang it to drain for 15-20 minutes for a firmer texture.
Cool and serve:
Once the cheese has cooled and firmed up, transfer it to a serving dish. You can enjoy it immediately or refrigerate it for later use.
