Yes! With just 1 liter of milk, 1 plain yogurt, and half a lemon, you can absolutely make a simple and delicious homemade cheese—soft, creamy, and perfect for spreading or crumbling. This technique is similar to how traditional paneer or labneh-style curds are made. Let’s break it down step by step
Prep Time: 10 minutes
Cook Time: 10–15 minutes
Strain Time: 1–2 hours (or more for firmer cheese)
Total Time: About 2–3 hours
Yield: ~200–250g (about 1 cup) of fresh cheese
Ingredients:
1 liter whole milk (full-fat is best)
1 small plain yogurt (about 125g)
Juice of ½ lemon (about 1–2 tablespoons)
Pinch of salt (optional)
Instructions:
Step 1: Heat the Milk
Pour the 1 liter of milk into a large pot.
Heat gently over medium heat, stirring occasionally to prevent scorching.
Once it starts to steam and reaches about 85–90°C (185–195°F)—just before boiling—reduce the heat.
Step 2: Curdle the Milk
Add the lemon juice and yogurt to the hot milk. Stir gently for 1–2 minutes.
You’ll see the milk start to curdle—white curds separating from the clear yellowish whey.
If it doesn’t separate fully, add a touch more lemon juice or let it sit for a few minutes.
Step 3: Strain the Curds
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