Homemade Fresh Cheese with Milk, Yogurt, and Lemon

Pour the milk into a medium saucepan and heat it over medium heat until it starts to steam, just before boiling (around 85°C / 185°F).

2. Add Yogurt and Lemon
Reduce the heat to low. Stir in the yogurt and lemon juice slowly while gently mixing. You’ll notice the milk beginning to curdle. Let it simmer for 2–3 minutes.

3. Let it Rest
Turn off the heat and let the mixture sit for about 10 minutes. The curds (cheese) will separate fully from the whey (liquid).

4. Strain the Cheese
Place a cotton towel or cheesecloth over a fine mesh sieve and set it over a bowl. Pour the curdled mixture through the cloth to catch the curds.

5. Drain and Season
Gather the towel edges and gently squeeze out the excess liquid. Let it hang or sit in the strainer for 30–60 minutes depending on how firm you want the cheese.

Once it’s drained to your liking, transfer the cheese to a bowl and season with salt to taste.

Serving and Storage Tips

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