Ingredients
1 qt whole milk
4 eggs
16 oz sour cream
2 tbsp salt
In a large pot, bring the milk to a boil over medium-heat. Stir the milk occasionally so it doesn’t stick to the bottom of the pan.
In a large bowl, whisk the eggs with the salt. Whisk in the sour cream until the mixture is smooth and even.
As you continuously stir, pour the egg mixture into the boiling milk. Let the mixture cook for 7 minutes, stirring it every so often to prevent sticking. Cook until curls up. Allow it to cool to a room temperature.
Line a colander with cheesecloth and pour the mixture through.
Gather the cloth around the cheese and squeeze out as much of the milk as you can. Place the cheesecloth-wrapped cheese on a plate and place something heavy on top to weigh it down. Allow it to sit for at least 5 hours.
Refrigerate the cheese until you’re ready to use it. Enjoy!
Storing: To keep the cheese on hand for up to a week, store it in an airtight container in the refrigerator. This will keep the cheese fresh and will prevent it from drying out.
Freezing: To freeze the cheese, wrap it in plastic wrap and pop it into a plastic storage bag. Next, pop it in the freezer for up to 2 months. To thaw, place it in the fridge overnight.