Recipe: Homemade cheese with 1 litre of milk, half a lemon and 1 yoghurt

one jar

one mold.

The approach of getting ready.

To begin, gently heat the milk in a pot over low heat for 15 minutes, being careful not to boil.

While the milk is coming to a boil, use a fork or a citrus juicer to extract half a lemon’s juice.

After 15 minutes, take the milk off the heat and slowly stir in the plain yogurt and lemon juice.

Allow the mixture to settle for a minimum of three hours after stirring for a few seconds.

After the allotted three hours, wind your cotton wool gauze many times around itself before setting it in a basin or saucepan;

Use the cheesecloth to strain the mixture, allowing the whey to drain into the pan while the curds are kept intact. If you want all the whey to pour into the pan, push down firmly. ● Transfer the curdled portion to a separate container and refrigerate for at least 30 minutes, pressing down with a weight.

Next, remove the cotton gauze and, if you want, open it to add salt to the cheese. After that, put the cheese in the mold of your choosing.

After 8 hours, remove the cheese from its mold and return it to the refrigerator.