In a mixing bowl, using a whisk, beat the eggs, sour cream, yogurt, and salt together until your mixture becomes smooth and creamy.

Place a pot with a heavy/thick bottom on the stove over medium heat, and add the milk, stirring from time to time with a wooden spoon, until it starts to boil (about 10-13 minutes). Tip: Rinse the bottom of the pot with water before adding the milk so that the milk doesn’t stick to the bottom.

Once the milk is boiling and foamy, turn the heat down to low, and slowly pour in the eggs-sour-cream-yogurt-salt mixture, while beating with a wooden spoon as you pour. Keep gently stirring with a wooden spoon on low heat for about 7 minutes while bringing in any cheese curds that form towards the center.

Next, leave the pot on low heat for about 10 minutes (no need to stir at this point). Don’t boil it, just maintain the temperature at the boiling level or just below.

Once your 10 minutes are up, turn the heat off, put the lid on, and leave the cheese for another 10 minutes. After 10 minutes, it should have curdled and look similar to ours below.

Line a strainer with a cheesecloth. Then, pick up all the cheese curds from your pot and put them all in the strainer.

Leave the curds to strain for about 45-60min, folding over the cheesecloth to cover the curds.

After roughly an hour, the cheese curds should be strained, and your farmer’s cheese ready to try. Remove the cheese from the strainer and place it on a plate or in a bowl.

Farmer’s cheese should have a firm texture, firmer than that of, say, cottage cheese, yet still soft enough to be able to easily cut through, as shown below.

However, for that iconic crumbly texture, get in there with a fork and start breaking the cheese up!