Homemade Milk and Egg Custard Cheese Recipe

If you’re looking for a creative way to turn simple ingredients into a delicious, soft, and creamy treat, this Homemade Milk and Egg Custard Cheese recipe is for you! With just a few basic ingredients, you can make this delightful cheese-like custard at home. It’s perfect as a snack, dessert, or addition to your recipes.

Ingredients

• 1 liter (4 cups) of milk (preferably whole milk)
• 2 egg yolks
• 2 tablespoons of white vinegar or lemon juice
• A pinch of salt (optional, for flavor)

Instructions

Step 1: Heat the Milk

1. Pour the milk into a large saucepan and place it over medium heat.
2. Heat the milk gently, stirring occasionally to prevent it from scorching at the bottom. Do not let it boil—heat it until it is just about to simmer (when small bubbles start forming around the edges).

Step 2: Prepare the Egg Yolks

1. While the milk is heating, separate the egg yolks from the egg whites. Place the yolks in a small bowl.
2. Whisk the egg yolks gently to break them up.

Step 3: Combine the Egg Yolks and Milk

1. Once the milk is hot, slowly pour the whisked egg yolks into the milk while stirring continuously.
2. Keep stirring gently to ensure the egg yolks are fully incorporated and do not form lumps.

Step 4: Add the Coagulant

1. After stirring the egg yolks into the milk for about 2–3 minutes, add 2 tablespoons of vinegar or lemon juice.
2. Stir gently and watch as the milk begins to curdle. The curdling process separates the solids (curds) from the liquid (whey).

Step 5: Let It Set

1. Reduce the heat to low and let the mixture sit undisturbed for 5–7 minutes. This allows the curds to fully form.
2. You should notice a thick, custard-like texture developing in the pot.

Step 6: Strain the Curds

1. Line a colander with a clean cheesecloth or kitchen towel and place it over a large bowl to catch the whey.
2. Carefully pour the curdled mixture into the colander, letting the whey drain away.

Step 7: Shape and Chill

1. Once most of the liquid has drained, gather the corners of the cheesecloth and gently press to remove any remaining whey.
2. Transfer the curds to a mold or leave them in the cheesecloth to shape them into a block.
3. Refrigerate for at least 1–2 hours to allow the custard cheese to firm up slightly.

Serving Suggestions

• Slice and serve this custard cheese as a standalone snack.
• Add a drizzle of honey or a sprinkle of cinnamon for a sweet touch.
• Use it as a creamy topping for bread, crackers, or salads.

Tips for Success

• For a Creamier Texture: Use whole milk and fresh egg yolks for the richest result.
• Flavor Enhancements: Add a touch of vanilla extract or sugar if you prefer a sweeter custard cheese.
• Storage: Keep the cheese in an airtight container in the refrigerator for up to 3 days.

This Homemade Milk and Egg Custard Cheese is not only easy to make but also a fun way to explore the art of crafting food from scratch. Whether you enjoy it sweet or savory, it’s a treat that’s sure to impress!

For more details, visit the full recipe

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