Homemade cheese

2 l pasteurized milk
what milk to choose? we'll show

400 g sour cream

6 pcs. eggs

2-3 h. l. salt

Milk, cream, and eggs must be very fresh and of good quality, take the firm in which you are confident.

Pour the milk into a saucepan, add salt, put on fire, let boil.

Beat eggs and mix well with sour cream.

Milk bring to a boil, stirring to not burnt, then reduce the heat slightly and slowly pour the sour cream - egg mixture, all the time, stirring to cook 5-6 minutes, until the serum is not separated from the curd.

Sieve or colander with cheesecloth to lay folded in two layers underneath substitute pan, pour the curd, whey to drain well.

When the liquid is drained, a colander with cheese rearrange a cup, cover with cheese dangling ends of gauze, put the smaller the diameter of the plate, and on it a quart jar with water. Leave it for 4-6 hours, an hour can be put in the fridge. Then gently remove the cheesecloth, cheese on a plate shift

It turns out about 660 g.