Homemade Cheese with 3 Ingredients

Heat the Milk
Pour milk into a saucepan and heat slowly over medium heat until just about to boil (80–90°C / 175–195°F). Stir occasionally to prevent scorching.

2. Add Yogurt and Lemon Juice
Turn off the heat and stir in yogurt and lemon juice. Mix gently until curds separate from the whey.

3. Let It Sit
Cover and let rest for 10–15 minutes to allow full curdling.

4. Strain the Curds
Line a colander with a towel or cheesecloth. Pour in the curdled mixture and let drain for 30–60 minutes, depending on your desired firmness.

5. Season and Shape
Add salt to taste and mix gently. Shape into a disc, ball, or press into a mold. Wrap and refrigerate for at least 1 hour to set.

6. Serve and Enjoy
Slice, cube, or crumble the cheese. Perfect in salads, sandwiches, or with a drizzle of olive oil.

Tips
For firmer cheese, drain longer and press with a weight.

Store in an airtight container in the fridge for 4–5 days.

Add herbs, minced garlic, or cracked pepper for extra flavor.