Pour the milk into a large saucepan and heat over medium heat until it begins to simmer, stirring occasionally to prevent sticking. Do not let it boil.
Add Yogurt and Lemon Juice:
Remove the milk from heat. Stir in the yogurt and lemon juice gently. Let the mixture sit for 5–10 minutes. You should see the milk begin to curdle, separating into curds (solid) and whey (liquid).
Strain the Curds:
Line a colander with a cotton kitchen towel or cheesecloth. Pour the curdled mixture into the lined colander to drain the whey.
Press the Cheese:
Gather the edges of the cloth and gently press to remove excess liquid. For firmer cheese, place a weight on top for 30–60 minutes.
Season and Serve:
Transfer the cheese to a bowl, add salt to taste, and mix well. Use immediately or store in an airtight container in the refrigerator for up to 3 days.
Serving & Storage Tips
