Homemade sour milk cheese

Cooking method

1. Step 1:

   

   Crack the egg into a mixing cup, add the salt, and beat it with a mixer until light and frothy.

2. Step 2:

   

   Pour the sour milk into a saucepan and add the beaten egg.

3. Step 3:

   

   For a savory cheese, add dried paprika. It'll tint the cheese a pale yellow. You can really add any spices you like.

4. Step 4:

   

   Stir the mixture and set it over low heat to come to a boil.

5. Step 5:

   

   As the milk heats up, the whey will separate out and the milk itself will curdle into curd flakes. That's your signal to take it off the heat.

6. Step 6:

   

   Line a colander with two layers of fine cheesecloth. If your cheesecloth has a looser weave, you may need up to four layers.

7. Step 7:

   

   Pour the hot cheese mixture into the colander.

8. Step 8:

   

   Stir with a tablespoon to help the whey drain into the bowl below.

9. Step 9:

   

   Don't be quick to dump the whey — it's a valuable ingredient! It makes the most delicious yeast bread.

10. Step 10:

    

    I wanted to give the cheese a more interesting shape. There are special cheese molds you can buy, but I'm using a regular plastic cup. First I poked several holes through the bottom and sides with a small knife, so the remaining whey can drain freely. Shaping the cheese is completely optional!

11. Step 11:

    

    Gather the cheesecloth into a pouch and set it in your chosen mold. Be sure to stand the mold on a small plate to catch the whey that keeps draining.

12. Step 12:

    

    Leave the cheese under a weight in the refrigerator for at least two hours, then take it out of the mold, remove the cheesecloth, and it's ready to serve. That said, I recommend chilling it overnight — the flavor turns out more balanced that way.