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Ingredients for 1 lb cheese:
2 l pasteurized milk
0.5 l sour milk
4 eggs
1 tsp salt, or less
Fillings:
Red sweet pepper
Dill
Method:
Heat 0.5 l milk to warm (about 45 C), add 1 tbsp kefir, or sour cream, or yogurt, and let sit in a room temperature for 24 hours.
(Note: You can use 0.5 l kefir instead.)
Whip eggs and sour milk together until an even consistency of sour cream.
Bring 2 l milk to boil, and turn heating to very low.
Add the sour milk-eggs blend tablespoonful at a time, stirring the entire time.
Continue to slightly heat and stir until a transparent light-yellow liquid separates, leaving thin tvorog (akin to farmer’s cheese) pieces.
This separation takes about 7-10 minutes.
Pour everything in a collander covered with a non-colored fabric inside, and let drain. It takes about half an hour or more.
In that time, cut thinly cleaned red sweet pepper and dill greens, and mix with the wet tvorog.
Add salt (and optionally, spices), mix well.
Place the very thick tvorog in a round dish, and press with any 2-lb-weight.
After that, drain the cheese, sprinkle it with salt, put in a fabric or plastic bag, and place in a refrigerator for 1-2 hours to cool.
Then, cut into portions and eat.
Note:
The fillings may be different, on your own taste. You may try pine nuts, smoked fish, other greens, vegetables, or fresh or dried fruits – you are free to create your own experiments.
You can also use goat milk.