Make 1 kg of Cheese from 2 Liters of Milk: No Vinegar, No Citric Acid, Just One Egg!

If you’ve ever dreamed of making homemade cheese that’s soft, creamy, and all-natural, this recipe is for you. Using just milk, salt, and an egg, you can create 1 kg of delicious cheese with no need for vinegar or citric acid. Let’s get started!

Ingredients

2 liters of fresh milk (preferably full-fat)

1 large egg

1 teaspoon salt (adjust to taste)

Instructions

Heat the Milk

Pour the milk into a large pot and place it over medium heat.

Stir occasionally to prevent the milk from sticking to the bottom of the pot.

Prepare the Egg Mixture

In a small bowl, beat the egg with the salt until well combined.

Curdle the Milk Naturally

Once the milk begins to steam (before it boils), gradually pour in the egg mixture while stirring gently.

Continue stirring for 5–10 minutes. The milk will slowly start to curdle, separating into curds (solid) and whey (liquid).

Strain the Cheese

Once the curds have fully formed, remove the pot from heat.

Line a colander with a clean cheesecloth or kitchen towel and place it over a large bowl.

Carefully pour the curds and whey into the colander.

Drain and Shape the Cheese

Gather the edges of the cheesecloth and gently press to remove excess whey.

For a firmer cheese, tie the cloth into a bundle and hang it over the sink or a bowl for 1–2 hours.

Set and Cool

Transfer the drained cheese into a mold or container to shape it.

Refrigerate for at least an hour to set before slicing or serving.

Why This Works

The egg acts as a natural coagulant, helping the milk proteins bind and form curds without the need for acidic agents like vinegar or citric acid.

Enjoy Your Homemade Cheese

This cheese is versatile and can be used in sandwiches, salads, or simply enjoyed as a snack. It’s fresh, natural, and incredibly satisfying to make! Give it a try and savor the magic of turning milk into delicious cheese at home.