Ingredients
- 1 liter full-fat milk
- 2 tablespoons plain yogurt
- ½ lemon (juiced)
- A pinch of salt (optional)
Instructions
- Heat the Milk
- Pour the milk into a pot and heat over medium flame until it starts to simmer (do not let it boil).
- Add Yogurt & Lemon
- Stir in the yogurt and lemon juice slowly. Keep stirring until the milk begins to curdle and separate into curds (solid) and whey (liquid).
- Strain the Curds
- Place a clean cheesecloth or thin cotton cloth over a strainer.
- Pour the curdled milk mixture into it to separate the curds from the whey.
- Rinse & Drain
- Rinse the curds gently under cold water to remove the lemon’s sourness.
- Gather the cloth and squeeze out excess liquid.
- Shape the Cheese
- Twist the cloth tightly and place it under a heavy weight for 30–60 minutes to press out remaining liquid and form a block of cheese.
- Serve or Store
- Your homemade soft cheese (similar to paneer or farmer’s cheese) is ready!
- Slice and use in salads, sandwiches, curries, or enjoy fresh.
👉 Optional: Add herbs or spices before pressing for flavored cheese.
Would you like me to also include storage tips (like how long it lasts in the fridge and freezing options)?