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Heat the milk in a large saucepan over medium heat until it begins to steam but not boil.
In a separate bowl, beat the eggs and add 1 teaspoon of salt.
Slowly pour the egg mixture into the hot milk while stirring continuously.
Continue stirring over low heat for 5–7 minutes until the mixture starts to curdle and separate.
Add your desired seasonings at this stage if using.
Once the curds form and the whey separates, pour the mixture through a cheesecloth-lined sieve.
Let it drain for about 1–2 hours, then press into a container or mold.
Chill in the fridge for at least 3 hours before slicing.
Serving and Storage Tips:
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