Step 1: Heat the Milk
Pour the milk into a large pot and place it over medium heat.
Stir occasionally to prevent the milk from sticking to the bottom.
Heat until the milk reaches about 185°F (85°C) or begins to simmer around the edges. Do not let it boil vigorously.
Step 2: Add the Yogurt
Remove the pot from the heat.
Slowly add the plain yogurt while stirring gently.
Continue stirring for 2–3 minutes. The milk should begin to separate into curds and whey.
Step 3: Let It Rest
Cover the pot and let the mixture sit undisturbed for 15–20 minutes.
This resting time helps the curds fully develop.
Step 4: Strain the Curds
Line a colander with cheesecloth or a clean kitchen towel and place it over a large bowl.
Carefully pour the mixture into the lined colander.
Allow the whey to drain naturally for 30–60 minutes.
Step 5: Season the Cheese
Transfer the curds to a bowl and add the salt.
Mix gently until the salt is evenly distributed.
Step 6: Shape the Cheese
Gather the edges of the cheesecloth and gently squeeze out any remaining liquid.
Place a light weight on top and refrigerate for 2–4 hours, or until the cheese becomes firm.
Step 7: Serve and Enjoy
Remove the cheese from the cloth.
Slice, crumble, or spread it as desired.
Serve with fresh bread, crackers, olives, vegetables, or your favorite dishes.
Tips for Success
- Use whole milk for the creamiest texture and best flavor.
- Add chopped herbs, garlic, or black pepper for extra taste.
- Save the leftover whey and use it in soups, bread dough, pancakes, or smoothies.
- Store the cheese in an airtight container in the refrigerator for up to 5 days.
Final Result
A rich, creamy homemade cheese made with simple ingredients and no vinegar or lemon. Fresh, flavorful, and surprisingly easy to make! 🧀😋
