Homemade Cheese with Sun-Dried Tomatoes

This homemade cheese is soft, fresh, and flecked with sun-dried tomatoes and basil — a simple, rewarding recipe made from just a few pantry staples. Slice it for sandwiches, crumble it over salads, or serve it as an appetizer. If you love homemade dairy, try our Homemade Adygea Cheese (3 Ingredients) and Perfect Roasted Pepper Bruschetta next.

Ingredients

• 1 liter (4 cups) milk
• 1 tbsp salt
• 200 g (3/4 cup) sour cream
• 3 eggs
• ~100 g (3.5 oz) sun-dried tomatoes
• 1 tbsp basil

Instructions

1. Bring the milk with the salt to a boil.
2. Whisk the sour cream with the eggs and pour into the boiling milk, stirring constantly.
3. When the curds separate from the whey, stir in the chopped sun-dried tomatoes and basil.
4. Strain through cheesecloth, gather into a bundle, and press until firm.
5. Chill before slicing.

Tips

• Stir constantly once the sour cream and eggs go in, so the curds form evenly.
• Press the cheese well and chill it before slicing, so it holds its shape.
• For more cheese-making basics, see the recipes at Allrecipes.

Nutrition: per 100 g: 86.5 kcal, protein 4.5 g, fat 5.1 g, carbs 5.3 g.