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

Once the curds have formed, place a fine-mesh strainer or cheesecloth over a clean bowl.
Pour the curdled milk through the strainer to separate the solid curds from the liquid whey. You can save the whey for use in baking, smoothies, or as a nutritious addition to soups.
Press the Cheese:

If you want a firmer texture, you can press the curds with a spoon or place a weight on top for a few minutes to help release more whey.
The longer you press it, the firmer the cheese will be.
Season the Cheese (Optional):

After the cheese has been strained and pressed to your desired consistency, you can add a pinch of salt or any seasonings you like, such as herbs or spices.
Enjoy Your Homemade Cheese: