Heat the Milk: Pour the 1.5 liters of milk into a large pot. Heat the milk over medium heat. Watch it closely to ensure it doesn’t boil over. You want to bring it just to a boil.
Add Yogurt: Once the milk is just about to boil, reduce the heat to low. Then, stir in the 240 grams of natural yogurt. Mix it thoroughly until completely combined.
Season: Sprinkle in the 1/2 teaspoon of salt, if using. This will enhance the flavor of your cheese.
Curdle the Milk: Allow the milk and yogurt mixture to cook on low heat for about 2-3 minutes. You’ll start to see curds forming and separating from the whey (the liquid part).
Strain the Curds: Place a large strainer over a bowl and line it with a clean cheesecloth or a thin kitchen towel. Carefully pour the mixture into the strainer to separate the curds from the whey.
Squeeze Out Excess Whey: Gather the corners of the cheesecloth or towel and gently squeeze out the excess whey. Be careful with the heat. You can wait a minute or two if it’s too hot to handle.
Cool and Serve: Open the cheesecloth and transfer your fresh cheese into a container. Allow it to cool for a few minutes before serving. You can also refrigerate it if you prefer it chilled.
Conclusion: Enjoy Your Homemade Cheese
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