Ingredients
- 1 liter full-fat milk
- 1 cup plain yogurt
- ½ lemon (juiced)
- Salt (to taste, optional)
Instructions
- Pour the milk into a large pot and heat it over medium flame until it just begins to boil. Stir occasionally to prevent burning.
- Reduce the heat to low and add the yogurt. Mix well.
- Slowly add the lemon juice while stirring. You’ll see the milk curdle and separate into curds and whey.
- Once the curds have fully formed, turn off the heat and let it rest for 5 minutes.
- Line a strainer with a clean cheesecloth or thin cotton cloth. Pour the mixture through to separate the whey.
- Gather the cloth and gently press out excess liquid. For firmer cheese, place a weight on top and let it sit for 1–2 hours.
- Unwrap your fresh homemade cheese, sprinkle with salt if desired, and store in the refrigerator.
✨ Enjoy it in salads, sandwiches, or simply as a fresh snack!
Do you want me to also write tips for making it creamier or firmer depending on how you want the cheese?