Instructions:

Heat the Milk:

In a large saucepan, pour in the whole milk and gently heat it over medium heat. Stir occasionally to prevent it from scorching. Heat until the milk just begins to steam (around 180°F or 82°C), but don’t let it boil.

Add the Yogurt & Lemon Juice:

Once the milk is heated, remove it from the heat and stir in the yogurt. Add the lemon juice and give everything a gentle stir. You’ll notice the milk start to curdle and separate into curds and whey—this is exactly what we want!

Let it Sit:

Cover the pan and let the mixture sit for 10-15 minutes. During this time, the curds will continue to form, and the whey will separate further.

Strain the Curds:

Set a fine mesh strainer or cheesecloth over a bowl and gently pour the curdled milk into it, letting the whey drain through. You can save the whey for other uses like smoothies or baking.

Season & Shape the Cheese:

Once most of the whey has drained, stir in salt to taste, if desired. You can also add any optional herbs, spices, or sweeteners at this point. Transfer the curds into a bowl or mold to shape it, or leave it loose for a more rustic, spreadable cheese.

Chill & Enjoy:

Pop the cheese in the fridge for about 30 minutes to firm up, or enjoy it right away while it’s still fresh and soft! Serve with crackers, bread, or veggies, and store any leftovers in an airtight container in the fridge for up to a week.

Bonus Tips:

For a firmer cheese, let the curds drain longer, pressing gently to remove more whey.

If you like your cheese more tangy, you can add an extra tablespoon of lemon juice or let it sit a bit longer.