Homemade yogurt cheese

Put the milk on the fire and bring it to a boil. Meanwhile, pour the curdled milk into a separate bowl, add eggs to it and beat it with a whisk. The mass should be quite thick and homogeneous.

The milk has boiled - turn down the heat and, with constant stirring, pour in the whipped yogurt. We do not stop interfering, we wait for the serum to separate, after which we throw the contents of the pan onto a sieve. We are waiting for all the serum to drain.

Add salt to the cheese mass. You can also add various spices and herbs - look at your taste, experiment. I usually don't add anything, because my little children adore this cheese, and it's better for them to eat it without additives.

Put the cheese mass in the mold under the load overnight. In the morning, take the resulting cheese out of the mold, wrap it in plastic wrap and put it in the refrigerator for a couple of hours.

Homemade yogurt cheese is ready! Bon appetit!