Ingredients:
1 liter whole milk (full-fat is best)
1 small plain yogurt (about 125g)
Juice of ½ lemon (about 1–2 tablespoons)
Pinch of salt (optional)
Instructions:
Step 1: Heat the Milk
Pour the 1 liter of milk into a large pot.
Heat gently over medium heat, stirring occasionally to prevent scorching.
Once it starts to steam and reaches about 85–90°C (185–195°F)—just before boiling—reduce the heat.
Step 2: Curdle the Milk
Add the lemon juice and yogurt to the hot milk. Stir gently for 1–2 minutes.
You’ll see the milk start to curdle—white curds separating from the clear yellowish whey.
If it doesn’t separate fully, add a touch more lemon juice or let it sit for a few minutes.
Step 3: Strain the Curds
Line a fine mesh strainer with cheesecloth or a clean dish towel and place it over a large bowl.
Carefully pour the curdled milk through the strainer to catch the curds.
Let it drain for 30 minutes for soft cheese or up to 2 hours for firmer cheese.
Optional: sprinkle a little salt into the curds and mix gently.
Step 4: Chill or Shape
For soft cheese (like ricotta or spreadable cheese), you can enjoy it immediately or chill it.
For a firmer block, tie the cloth and press the curds under a weight for an hour or two.
How to Use:
Spread on toast with olive oil and herbs
Crumble on salads
Use in lasagna, pastries, or stuffed vegetables
Mix with garlic and dill for a savory dip
Storage:
Store in an airtight container in the fridge for up to 4–5 days.
Would you like to turn it into herbed cheese, spicy cheese balls, or a Middle Eastern labneh-style spread next?
