Homemade cheese with 1 liter of milk, half a lemon and 1 yogurt

Start Home remedies Homemade cheese with 1 liter of milk, half a lemon and 1 yogurt

You can make homemade cheese with 1 liter of milk, half a lemon and 1 yogurt. Here are the steps to follow: Ingredients:

1 liter of milk (preferably whole)
1/2 lemon (for the juice)
1 natural yogurt (with active cultures)
Salt (optional, for seasoning)
Heat the milk: Pour the liter of milk into a saucepan and heat it over low heat until that reaches about 85°C. Use a kitchen thermometer to monitor the temperature.

Do not let it boil.
Add the lemon juice: squeeze half a lemon to extract the juice. When the milk has reached the right temperature, remove it from the heat and add the lemon juice.

Stir gently to mix well.
Wait for it to set: Let the milk rest for 10 to 15 minutes. During this time, the milk should begin to curdle (form solid clumps).
Add the yogurt: Once it has coagulated, add the plain yogurt to the pan. Mix well to incorporate the yogurt into the curdled milk pieces.

Drain the liquid: Place a strainer or fine sieve over a large bowl. Cover the strainer with several layers of cheesecloth or a clean cloth. Pour the curd and yogurt mixture into the sieve to drain the liquid (whey).

Let the cheese sit in the sieve for 1 to 2 hours, or until it reaches the desired consistency. You can leave the cheese in longer if you prefer a firmer texture.
Season (optional): If you want, you can add a pinch of salt to the cheese to season it. Mix well.

Transfer the cheese: Once the cheese has reached the desired consistency, transfer it to a clean, airtight container. Store it in the refrigerator.