🧀 Ingredients
- 1 liter (4 cups) whole milk
- 1 small plain yogurt (about 150g or 5 oz)
- 1/2 lemon, juiced
- A pinch of salt (optional)
👩🍳 Instructions
- Heat the Milk
Pour the milk into a large pot and heat it over medium heat. Stir occasionally to prevent scorching. Heat until it’s just about to boil (around 90°C / 195°F). - Add Yogurt and Lemon
Turn off the heat. Add the yogurt and lemon juice to the hot milk. Stir gently for about 1–2 minutes. You’ll start to see the milk curdle and separate into curds and whey. - Let It Rest
Cover the pot with a lid and let it sit undisturbed for 10–15 minutes. This gives the curds time to fully form. - Strain the Curds
Place a cheesecloth or clean kitchen towel over a strainer, and pour the mixture through it to catch the curds. Let it drain for at least 30 minutes (longer if you want firmer cheese). - Season and Shape
Once drained, season with a little salt if desired. Gather the cheesecloth into a ball and gently press to remove excess whey. Shape it into a round or leave it rustic. - Chill and Serve
Let your homemade cheese cool completely. Refrigerate for a few hours before serving for best texture.
💡 Tips:
- Use fresh lemon juice for best curdling.
- The leftover whey can be used in soups, smoothies, or baking!
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