All you need is 1 liter of milk, yogurt, and half a lemon to make the tastiest homemade cheese.

Pour the milk into a large pot and heat it over medium heat.
Stir occasionally to ensure the milk doesn’t stick to the bottom of the pot.
Heat the milk until it starts to steam but do not bring it to a boil. The temperature should be around 180°F (82°C).
Add Yogurt and Lemon:

Once the milk has heated, add the 2 tablespoons of yogurt and stir well to incorporate it into the milk.
Squeeze the juice of half a lemon into the milk. Stir again to mix the lemon juice throughout the milk. The acidity from the lemon will help the milk curdle.
Curdling the Milk:

Let the milk sit undisturbed for about 10-15 minutes. During this time, the milk will begin to curdle, and you’ll see the solid curds separating from the liquid whey. If the milk doesn’t fully curdle, add a little more lemon juice and let it sit for a few more minutes.
Strain the Cheese: