Make the Best Homemade Cheese with Just 1 Liter of Milk, a Yogurt, and Half a Lemon in a Few Simple Steps!

1. Heat the milk in a saucepan over medium heat. Stir constantly to prevent the milk from sticking or burning.
2. Once the milk is hot, add the 1/4 cup of plain yogurt. Mix well to incorporate the yogurt into the milk.
3. Squeeze the juice of half a lemon and add it to the milk. Gently stir and let the mixture sit for about 5 minutes.
4. After 5 minutes, you should see the milk separate into two distinct parts: the curd and the whey. The curd is the solid part, while the whey is the liquid part.

Using a slotted spoon, carefully scoop the curds into a cheesecloth-lined colander or strainer. Let the whey drain off for 15-30 minutes, depending on the desired consistency of the cheese.

Gather the edges of the cheesecloth and gently squeeze out any excess whey.

At this point, you can add salt, herbs, or spices to flavor your cheese if you desire.

Transfer the cheese to a container and refrigerate for at least 2 hours before serving.

Now, you have your very own homemade cheese ready to be enjoyed with your favorite accompaniments.