To a pot add milk and salt. In a bowl mix the yogurt and eggs together very well. Then add it to the milk mixture whisking very well. Turn on heat to medium high and stirring continuously (very important) I feel when you add the egg and yogurt before cooking there’s less chance of lumps from the egg.

You will feel this thickening as you keep stirring. The milk will turn a slightly different color. You don’t want any rolling bubbles while stirring, if bubbling turn down to medium, when you remove your spoon it should slightly start to bubble on the sides of the pot.

Time to add the vinegar, I used apple cider vinegar. Give it a stir and the liquid will separate from the curd. Turn the heat off when you see it resemble the video below. The curds and liquid are totally separated.

Take a cheesecloth and put inside a strainer or sieve with a bowl under the sieve to catch all the liquid. Using pot holders and very carefully pour the contents into the cheesecloth lined sieve.

Now squeeze out as much liquid as possible. Put the cheese while still inside the cloth and put into a bowl and let rest inside refrigerator for at least an hour.

Walaaah cheese you have. I will use this for many recipes in the near future! Make it a super day 💗