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Pour the milk into a small saucepan and heat gently until just about to boil (around 85°C/185°F).
Remove from heat and stir in the yogurt and juice of half a lemon.
Cover and let sit at room temperature for 6–8 hours or overnight until curds form.
Line a sieve with the cotton towel and pour the curds into it to drain the whey.
Gather the edges of the towel and gently press to remove excess liquid.
Sprinkle salt to taste and mix well.
Transfer the cheese to a container and refrigerate for a few hours before serving.
Serving and Storage Tips
Serve fresh with bread, salads, or use in cooking. Store in the fridge and consume within 3–5 days.
Variations
Add herbs like dill or chives for extra flavor.
Use lemon zest for a citrus twist.
FAQ
Q: Can I use low-fat milk?
A: Whole milk gives the best creamy texture, but low-fat milk can be used with less richness.
Q: Can I substitute lemon with vinegar?
A: Yes, vinegar can work but the flavor will be different.
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