Homemade Cheese from Milk, Eggs, and Sour Cream
Tender, natural, made from everyday ingredients - perfect for the whole family! This homemade cheese made from milk, eggs, and sour cream is very similar to Adyghe cheese - delicate, soft, and mild. It's easy to cook and requires just three ingredients. Serve it as an appetizer or on sandwiches.
Updated : 11 August, 2025
Easy
More than 1 hour.
Ingredients
1 liter
Milk
200 grams
Sour cream
3
Eggs
1 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use the fattiest milk possible, ideally farm-fresh - it makes the tastiest cheese. Choose natural sour cream with a high fat content. Besides salt, you can add herbs or spices to the cheese.
Step 2
Immediately place a pot with milk over medium heat. Use a thick-bottomed pot for even heating. Meanwhile, put the sour cream into a bowl and crack the eggs into it. Wash the eggs beforehand - even clean-looking shells can carry harmful bacteria. It’s best to use food-safe detergents and a brush.
Step 3
Mix the eggs and sour cream with a fork until smooth.
Step 4
Once the milk begins to boil, slowly pour in the egg–sour cream mixture while stirring constantly. Add salt. If using herbs or spices, add them now.
Step 5
The milk will begin to curdle in small clumps. Let it boil on low heat for 5 minutes, occasionally stirring. You may also add more herbs or spices now for flavor.
Step 6
The curds will grow larger, and whey will separate. Unlike cottage cheese whey, it will be white and opaque. Boil for another 5 minutes. Stir regularly. The longer you boil, the firmer the cheese will be. For a softer texture, reduce cooking time.
Step 7
Prepare a mold for shaping - a colander, sieve, or perforated yogurt mold works well. Line it with cheesecloth folded several times or a linen cloth, and place it over a bowl. Pour in the cheese mixture. The whey that collects in the bowl can be cooled and used in other recipes.
Step 8
Gently press the cheese and fold the cloth ends over the top. Place a weight on top - for example, a jar filled with water. Let it cool, then refrigerate for at least 8 hours.
Step 9
After chilling, remove the cloth - the cheese will be firm, well-set, and easy to slice.
Step 10
From this amount of ingredients, you’ll get about 350 grams (12 oz) of cheese. Store it in a sealed container in the fridge for up to 5 days. Enjoy!