1. Heat the Milk
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- Pour 1.5 liters of milk into a large pot.
- Heat the milk over medium heat, stirring occasionally, until just before it boils.
2. Prepare the Egg Mixture
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- In a bowl, whisk 4 large eggs with 240 g (1 cup) of natural yogurt until smooth.
- Add salt to taste and mix well.
3. Combine Milk and Egg Mixture
- Slowly pour the egg mixture into the hot milk, stirring continuously to prevent clumping.
4. Separate the Whey
- Add 1 tablespoon of white vinegar to the mixture to help the curds separate from the whey.
- Stir gently and cook for about 5 minutes until the curds are fully formed.
5. Rest the Mixture
- Cover the pot with a lid and let the mixture sit undisturbed for 10–15 minutes.
6. Drain and Shape
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- Pour the mixture into a cheese mold or a sieve lined with cheesecloth to drain the whey.
- Press the curds gently to form a compact cheese.
7. Chill the Cheese
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- Place a heavy weight on top of the cheese to remove excess liquid.
- Refrigerate for at least 2 hours to allow the cheese to firm up.
8. Serve
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- Remove the cheese from the mold, slice, and enjoy.
Serving Suggestions
