This cherished family recipe for homemade cheese has been passed down through generations, encapsulating not just the flavors of a bygone era but also the simplicity of making cheese at home. Combining basic ingredients like milk, eggs, and sour cream or yogurt, this recipe introduces greens like spinach and parsley for an added touch of flavor and color. Let’s dive into making this quick and delightful cheese that your family will adore.
Ingredients:
- 3.5 liters of milk (2.5-3% fat), divided as follows:
- 2 liters for the initial cheese mixture
- 1.5 liters for the additional cheese mixture
- 1 liter for the green cheese mixture
- 6 chicken eggs, divided evenly between the initial and additional cheese mixtures
- 500 g sour cream or yogurt, divided as follows:
- 200 g for the initial cheese mixture
- 200 g for the additional cheese mixture
- 100 g for the green cheese mixture
- 2 tablespoons salt, divided as follows:
- 1 tablespoon for the initial cheese mixture
- 1 teaspoon for the additional cheese mixture
- 1 teaspoon for the green cheese mixture
- 200 g spinach, for the green cheese mixture
- 50 g parsley, for the green cheese mixture
Preparation:
- Initial Cheese Mixture:
- In a large pot, bring 2 liters of milk to a gentle boil.
- In a bowl, beat 3 eggs with 200 g of sour cream or yogurt and 1 tablespoon of salt.
- Gradually add the egg mixture to the boiling milk, stirring constantly. The milk will curdle, forming soft cheese curds.
- Once the curds have formed, remove the pot from heat.
- Additional Cheese Mixture:
- Repeat the process with 1.5 liters of milk, using the remaining 3 eggs, 200 g of sour cream, and 1 teaspoon of salt. Combine with the initial cheese mixture to increase the yield.
- Green Cheese Mixture:
- Blend 200 g of spinach, 50 g of parsley, 1 liter of milk, 1 teaspoon of salt, and 100 g of sour cream until smooth.
- Heat the green mixture until it reaches a gentle boil, then mix it into the rest of the cheese mixture to add color and flavor.
- Final Steps:
- Pour the combined cheese mixture through a cheesecloth or fine sieve to drain off the whey. Press lightly to remove excess liquid.
- For a firmer cheese, press under a weight for 1-2 hours.
- Serving:
- Once set, the cheese can be unmolded and sliced. Serve as part of a cheese board, in sandwiches, or enjoy as a snack.
Conclusion:
This traditional homemade cheese recipe is a testament to the simple, wholesome foods of the past. It’s not only a quick and satisfying project but also a delicious way to bring a piece of family history into the present. Whether you’re continuing a family tradition or starting a new one, this cheese is sure to become a favorite in your household as well. Enjoy the creamy goodness and the joy of sharing it with your loved ones.