Ingredients:

• 4 liters of cow’s milk
• 1/2 cup of yogurt
• 1/2 cup of heavy cream
• 1 tsp of salt

Instructions:

1. Pour the milk into a large pot and heat it over medium heat until it reaches a temperature of 85-90°C.
2. Remove the pot from the heat and add the yogurt and heavy cream. Stir well and cover the pot with a lid. Let it sit undisturbed for about 2-3 hours, until the milk has thickened and separated into curds and whey.
3. Line a colander with cheesecloth and place it over a bowl to catch the whey. Carefully pour the curds and whey into the cheesecloth-lined colander, allowing the whey to drain off and leaving just the curds behind.
4. Gather the corners of the cheesecloth and gently squeeze out any excess whey.
5. Transfer the curds to a mixing bowl and add the salt. Mix well with a wooden spoon or your hands, breaking up any large curds.
6. Press the cheese into a mold or form it into a ball or log. Wrap it tightly in cheesecloth and refrigerate for at least 1 hour or until ready to use.

Homemade fresh cow’s cheese can be used in a variety of dishes or enjoyed on its own with bread, crackers and fruit. Enjoy!