Ingredients
- 1 liter whole milk
- 1 cup plain yogurt
- Juice of 1/2 lemon
Instructions
Step 1
Pour the milk into a large saucepan and heat over medium heat. Stir occasionally to prevent scorching.
Step 2
Once the milk becomes hot and starts to simmer gently, add the yogurt and stir well.
Step 3
Add the lemon juice and continue stirring gently. The milk will begin to curdle and separate into curds and whey.
Step 4
Remove from the heat and let the mixture sit for 5–10 minutes.
Step 5
Place a cheesecloth or clean kitchen towel over a strainer and pour the mixture through it.
Step 6
Allow the whey to drain completely. Gather the cloth and gently squeeze out excess liquid.
Step 7
For soft cheese, use immediately. For firmer cheese, place a weight on top and let it drain for 1–2 hours.
Step 8
Transfer the cheese to a container and refrigerate until ready to serve.
Q&A
How long does homemade cheese last?
Store in an airtight container in the refrigerator for up to 5 days.
Can I add salt or herbs?
Yes, mix in salt, parsley, dill, or your favorite herbs after draining.
What can I do with the leftover whey?
Use it in smoothies, soups, bread dough, or cooking grains.