Scrambled Cheese gets its name because it contains eggs which are scrambled in hot milk.
Preparation and cooling is a couple of hours.
The yogurt adds flavour and acidity. The acidity causes the milk to curdle.
I got just under 500 grams of cheese with these ingredients.
Milk 2 litres UHT is OK Plain Yogurt 200 grams Live culture is fine but not needed. Salt 8 grams Eggs 3 medium This cheese would shine with added chives, onions, garlic, herbs or chillies. Add these after draining and before moulding. Surface coatings are recommended too. Try oil and paprika or crushed black pepper. If you need more, this recipe scales up easily. Without spicing up, this cheese is mild tasting and verging on bland. The cheese cuts into slices but it's too soft to grate. It can be spread. It's good in a sandwich with pickle, mayonnaise or other tasty fillings.
Bring the milk to the boil. There is a high risk of scorching the milk. Mine did! So be careful.
Beat together the eggs, yogurt and salt.
Add the beaten egg mix to the boiling milk and return this to the boil. Take care not to scorch the milk.
The mix should curdle leaving curds and whey.
The discoloured bits are due to scorched milk.
I'll serve this with caramelised onions so no one will ever know!
Strain the curds through a cheese cloth and keep the whey.
Use a plate or improvise something to press the curds. Let this cool in the fridge.
Once cool, drain off any excess whey and the cheese is ready to eat.
This is a fresh cheese without protective bacteria. It will be good for a few days in the fridge.
I used the excess whey to pressure cook a chicken. This gives a delicious gravy.
After Pressing and Cooling
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