1. Turn off the heat once the desired temperature is reached.
  2. Add the juice of half a lemon to the milk. Mix well and let it rest for a few minutes. The lemon will help coagulate the milk.
  3. Also add the quarter cup of natural yogurt. Stir gently to evenly distribute the lemon and yogurt.

Step 3: Coagulation and sieving

  1. After adding the lemon and yogurt, you will notice that the milk will begin to curdle, forming curd lumps.
  2. Prepare a sieve or strainer resting on a bowl. Cover it with a piece of muslin fabric or clean tea towel.
  3. Pour the curdled milk into the sieve, allowing the whey water to drain through the tissue. Allow the cheese to cool slightly.

Step 4: Forming and dripping

  1. Gather the corners of the muslin fabric and tie them together to form a small bag of cheese.
  2. Hang the bag so that it can drip freely into a bowl for at least 1-2 hours. This will allow excess whey water to drain, leaving the cheese firmer.

Step 5: Storage and use