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Pour the milk into a large pot and warm gently over medium heat until it reaches about 85°C (185°F), stirring occasionally to prevent scorching.
Mix Eggs and Yogurt:
In a separate bowl, whisk together eggs, yogurt, and salt until smooth.
Combine:
Slowly pour the egg-yogurt mixture into the warm milk while stirring gently but continuously.
Curdling:
Reduce heat to low and continue stirring gently for a few minutes until curds start to form and separate from the whey.
Strain:
Line a colander with cheesecloth and carefully pour the mixture in to strain out the whey. Let it drain for about 1-2 hours or until the desired firmness is reached.
Press and Shape:
Gather the cheesecloth edges, twist gently to remove excess whey, then press the cheese under a weight for 1-2 hours to firm it up.
Store:
Remove cheese from cloth and refrigerate. Use within a week.
Serving and Storage Tips:
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