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Pour the milk into a small saucepan and heat it gently over medium heat, stirring occasionally to prevent burning.
Add Yogurt and Lemon:
When the milk is hot but not boiling (around 85°C or 185°F), stir in the yogurt and freshly squeezed lemon juice. Keep stirring until you see curds forming and separating from the whey.
Strain the Curds:
Line a sieve with a cotton towel and place it over a large bowl. Carefully pour the mixture into the sieve, letting the whey drain off.
Season and Shape:
Sprinkle the curds with a little salt (adjust to your taste) and mix gently. Transfer the cheese into the mold, pressing lightly to shape it.
Chill:
Refrigerate the molded cheese for at least 2–3 hours to firm up.
Unmold and Enjoy:
Carefully remove the cheese from the mold, slice, and serve as desired!
Serving and Storage Tips:
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