6 cups milk
1 cup plain yogurt
juice of one lemon
salt
Bring milk to a boil, then immediately stir in the yogurt, lemon juice, and salt to taste. Return to a boil, stirring gently until milk curdles and whey separated. Don't worry about overcooking, as the milk curds will float to the top and not burn, and the longer it is cooked, the firmer the cheese will be. Turn off heat and let stand for 15 minutes. Drain and place cheese curds in cheesecloth, squeeze tightly, tie, weigh down, and place over a colander in the fridge overnight to drain. It will be firm and ready in the morning.
If you've never tried making cheese before - this recipe is an excellent place to start. It is a basic, very quick and easy recipe. It is a cheese similar to ricotta or cottage cheese and mild in flavor. I suppose you could add different spices and flavorings in with the salt for a different flavor. If you are using the cheese just like cottage cheese, you can use it when it is still warm.
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