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Cheese made from cottage cheese and milk with egg, baking soda and butter

Homemade Cheese from Farmer's Cheese and Milk with Egg, Baking Soda, and Butter

A really simple, tasty recipe — one to keep in your back pocket! This homemade cheese, made from farmer's cheese (fresh curd), came to me from my grandmother. I remember hers being wonderfully tasty — truly homemade — so I decided to try making the same delicious cheese from her recipe.

Daria ☼

Recipe author

Cheese made from cottage cheese and milk with egg, baking soda and butter

Composition / ingredients

Servings:

Farmer's cheese (plain, unsalted)

Milk

Eggs

Butter

100

Baking soda

Salt

0.67

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 9 g

Fats 48 % 10 g

Carbohydrates 10 % 2 g

141 kcal

GI: 100 / 0 / 0

Cooking method

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Start with the milk and butter. Take the butter out of the fridge and let it soften. Pour the milk into a good-sized pot and set it over the heat, stirring so it doesn't scorch or boil over — either would ruin the cheese. As soon as the milk boils, add the farmer's cheese and cook over low heat for about 5 minutes. My grandmother used plain fresh homemade curd; I use store-bought, and a 9% cottage cheese works perfectly. Once the whey separates from the curd-and-milk mixture, tip it into a colander — but first line the colander with a piece of clean cheesecloth folded in half and dampened with water, then pour the curds in. When the whey has drained off, tie the cheesecloth tightly and squeeze out the rest of the liquid. Hang the curd over the sink and turn to the other ingredients. Beat the softened butter with the egg, the baking soda, and the salt. You can swap the egg for two yolks, though the cheese will come out more yellow, and the baking soda, in my experience, gives it just the right open texture. When the curd is fully drained, untie it and mix it with the butter and egg. Sometimes I add a few chopped herbs and a little salt. Mix everything thoroughly. Once the mixture is smooth, transfer it to a small saucepan. Meanwhile, bring a large bowl of water to a boil to make a water bath — set the small saucepan of curd over the water and stir for about 10 minutes. When the cheese starts to melt and turn stretchy, pour it into a mold. Even a regular pie pan works; just grease it first. Press the cheese down with a weight and refrigerate for about 3 hours. Once the melted cheese has set, carefully turn it out of the mold, cut it into portions, and serve. Trust me — you've never had a tastier cheese!