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Heat the Milk: In a saucepan, bring the milk to a gentle boil over medium heat. Stir occasionally to prevent burning.
Add Grated Carrot: Stir in the finely grated carrot and let it cook for 2–3 minutes.
Mix Yogurt and Eggs: In a separate bowl, whisk together the yogurt and eggs until smooth.
Combine Mixtures: Slowly pour the yogurt-egg mixture into the hot milk while stirring continuously. Lower the heat and cook for 7–10 minutes, stirring gently until the mixture begins to curdle and separate.
Strain: Line a sieve with cheesecloth or a clean kitchen towel and pour in the mixture to strain out the whey.
Press & Chill: Gather the cloth, press gently to remove excess liquid, and shape the cheese. Let it cool and refrigerate for at least 2 hours to set.
Serving and Storage Tips:
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