Homemade cheese with milk, half a lemon and 1 yoghurt

You can indeed make homemade cheese with those ingredients! Here’s a simple recipe for making homemade cheese using 1 litre of milk, half a lemon, and 1 yogurt:

Ingredients:
1 litre of milk (preferably whole milk)
1/2 lemon (juiced)
1 small container of plain yogurt (about 125g)
Instructions:
Heat the Milk: Pour the milk into a large pot and heat it over medium heat until it reaches a gentle simmer. Stir occasionally to prevent scorching.
Add Lemon Juice: Once the milk is simmering, add the juice of half a lemon. Stir gently and continue heating for a few more minutes until you see the milk curdle. This happens as the acid from the lemon juice causes the milk to separate into curds (solids) and whey (liquid).
Strain the Curds: Line a colander with cheesecloth or a clean kitchen towel and place it over a large bowl or in the sink. Carefully pour the curdled milk mixture into the colander, allowing the whey to drain away. You can save the whey for other culinary uses if desired.

Let it Drain: Let the curds drain for about 10-15 minutes to remove excess liquid.
Mix in Yogurt: Transfer the drained curds to a mixing bowl. Add the container of yogurt and mix well until everything is combined thoroughly. This step helps to add creaminess and flavor to the cheese.
Shape the Cheese: Depending on your preference, you can shape the cheese into a block, rounds, or any other shape you desire. You can also add some salt or herbs for extra flavor at this stage if you like.
Refrigerate: Place the shaped cheese in the refrigerator for at least an hour to firm up and develop flavor.
Enjoy: Your homemade cheese is now ready to be enjoyed! Serve it on crackers, bread, or incorporate it into your favorite recipes.
Note: This cheese is a simple fresh cheese, similar to paneer or farmer’s cheese. It’s best enjoyed within a few days and should be stored in the refrigerator