1 kg of cheese from 2 liters of milk! No vinegar or citric acid
2 liters of milk. 2 eggs. Separate the yolks from the whites. 1 tsp salt. If you like your cheese saltier, add 2 teaspoons salt. 200 g sour cream 20% fat. The fattier the sour cream, the tastier the cheese. Mix well. When the milk is hot, add the egg yolks. Then add the egg whites. Mix well. Let cook for 10 minutes. A lump of cheese has formed. The serum has separated. Prepare the cheese mold. Put the cheese in the mold. Cover with cling film. Leave it overnight. Time is up and our cheese is ready. It turns out a very delicate and tasty cheese. Bon appetit ❤.
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