Homemade Cheese from Milk and Eggs
Budget-friendly, quick, with a delicate texture and pleasant taste. Homemade cheese from milk and eggs is perfect for breakfast or snack sandwiches. From 1 liter (about 4 cups) of curd and five eggs you get almost 1 kg of cheese. The process is so simple that even a beginner in cheesemaking can handle it.
Updated : 05 December, 2025
Easy
Ingredients
1 liter
Milk
5
Eggs
0.5 teaspoon
Citric acid
0.25 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Farmer’s milk with a high fat percentage works best. It’s good if the milk is slightly sour, not freshly warm from milking. You can also use store-bought pasteurized milk with at least 4% fat. Use large eggs. If the eggs are small, take 6. Adjust the amount of salt to your taste. You can add aromatic herbs, pieces of olives or sun-dried tomatoes to the cheese.
Step 2
Crack the eggs into a bowl. Add the salt. Whisk with a whisk until smooth and the whites and yolks are fully combined.
Step 3
Pour the full-fat milk into a saucepan. Place the pan over medium heat and, stirring constantly, heat the milk, but do not bring it to a boil.
Step 4
Still stirring constantly, pour the beaten eggs into the hot milk and add the citric acid. If you want the cheese to turn out as smooth as possible and a pretty yellowish color, it’s better to stir at first with a whisk. You can replace the citric acid with two tablespoons of lemon juice or vinegar.
Step 5
Simmer over low heat until the curd mass sets: curds will start to appear in the milk and whey will separate. When clearly visible clumps of cheese form on the surface, replace the whisk with a spoon or spatula and stir gently so as not to break the cheese grains. Turn off the heat. Let the contents of the pan cool slightly at room temperature.
Step 6
Set a sieve or cheese mold over a deep bowl and line it with cheesecloth folded in two layers. Carefully pour the contents of the pan into the sieve. Wait until all the whey drains into the bowl. Do not stir or break up the curds. Just gently press them with a spoon to remove excess moisture and level the surface so the cheese is pressed better.
Step 7
Cover the cheese on top with the cheesecloth. Put the cheese in the refrigerator. After 1-2 days the texture will be tender and you can spread it on bread. After 3-4 days the cheese will become denser and you can slice it with a knife, though it will still stay soft and delicate.
Author note
Share the recipe
