How to Do Yoghurt Cheese. Hapupiimajuust

Yoghurt Cheese became popular at the beginning of the 20th century. This cheese is best in salads and a good alternative to Sõir.

Technology is very similar to Sõir ( Quark Cheese ) and homemade quark. The difference arises from the raw material used. Different raw materials give a different taste

You need:
sieve with fine holes
clean fabric, cloth, towels. For better result soak it in the salty water
Pot with a thick bottom. Be careful: milk boiling over and stick to the bottom with seconds.

Time?
It takes ca 15-20 minutes to make cheese + time for drain and for drying. Total time ca 1 hour.
But for longer preservation, leave cheese under the press to set. And then dry cheese into the oven 50 C convection 20-30 minutes.

From these amounts you receive two palm-size loaves.

If you have children, don’t hesitate to ask them to join the process. Making quark is fun and educating. You can learn a lot about food chemistry, cooking, health and fermentation!

NB! DO NOT use products with signs UHT (ultra-high temperature), ESL (extended self-life), aseptic, thermalized… You need living bacteria and natural product.

How to Do Yoghurt Cheese. Hapupiimajuust

• Servings: 500 g
• Time: 2hr 30mins
• Difficulty: easy
• Print

How to Do Yoghurt Cheese. Hapupiimajuust

Ingredients

• 3-litre milk
• 0,5 l yoghurt or fermented or sour milk
• 1 egg
• 2-3 teaspoon salt
• caraway seeds, cumin or herbs

Directions

1. heat the milk to the near-boiling point, but do not let it boil! Add salt
2. Mix together egg and sour milk, and add to the milk
3. Mix together. Cook, until the greenish-yellow liquid (whey), appears on top of the pulp. It takes ca 10- 20 minutes
4. (pour in seeds or herbs, mix )
5. Let set 10-15 minutes.
6. Pour the mixture into the towel-covered sieve and drain properly.
7. Put the cheese mixture into a mould lined with cheesecloth. Let it solidify in a cool dry place until the following day.
8. The cheese is may be stored in the refrigerator for 2-3 days.
9. For longer preservation, leave cheese under the press to set. And then dry into the oven 50 C convection 20-30 minutes.