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

1 cup yogurt,
juice of half a lemon,
1 liter of whole milk,
round cheesecake mold,
cotton cloth.
Preparation:

Pour the milk into a saucepan and heat for about 15 minutes.
Add the yogurt and lemon juice, stir slowly for a few seconds, and let it sit for 3 hours.
Then, strain the mixture into another saucepan and pour it through a cloth or kitchen towel to separate the cheese from the whey. Form
the cheese by placing it in the cloth and chilling for 30 minutes.
Then, remove the cheese from the refrigerator, open the cloth, and sprinkle with a pinch of salt.
Rewrap the cheese as described earlier and chill for 8 hours.
After this time, the cheese is ready.
One suggestion is to use the remaining whey in other recipes. Many people use it for baking bread and even cookies; it can also be used for marinating meats, making fruit smoothies, and so on.

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