1 Liter of Milk, 1 Yogurt, and Half a Lemon Are Enough to Make the Best Homemade Cheese

Ingredients

• 1 liter of whole milk
• 1 cup of sugar-free natural yogurt
• 1/2 lemon (juice only)

Instructions

1. Heat the Milk:
   Pour the whole milk into a large saucepan. Heat it over medium heat until it is warm but not boiling (around 85°C or 185°F if you have a thermometer). Stir occasionally to avoid scorching.
2. Add Yogurt:
   Once the milk is warm, add the cup of natural yogurt. Stir gently to combine.
3. Add Lemon Juice:
   Squeeze the juice of half a lemon and slowly pour it into the milk mixture while stirring. You should see the milk begin to curdle and separate into curds and whey.
4. Let It Sit:
   Turn off the heat. Cover the pot with a lid and let it sit undisturbed for about 10–15 minutes to allow full curdling.
5. Strain the Cheese:
   Place a cheesecloth or clean kitchen towel over a colander. Carefully pour the curdled mixture into the cloth to strain the whey. Let it drain for at least 30–60 minutes, depending on how firm you want your cheese.
6. Shape & Store:
   Once drained, gather the cloth edges and gently press to remove excess liquid. You can shape the cheese into a ball or press it into a mold. Refrigerate if not consuming immediately.

Optional:

• Add salt or herbs to taste before shaping.
• For creamier cheese, reduce draining time.

Let me know if you want to include a step-by-step photo guide or flavor variations!