Homemade Cheese Delight: 1 kg of Cheese from 2 Liters of Milk Without Vinegar or Citric Acid

1. Components and Tools
To begin, you will require:

Two liters of fresh whole milk that hasn’t been too processed
One cup of live-cultured plain yogurt
1/4 tsp liquid rennet (found online or at health food stores)
One tsp salt
Cheesecloth
A big pot
A liar
2. Getting the Milk Ready
Warm up the milk: Transfer the milk into a big saucepan and warm it gradually over a medium flame. Stir. sporadically to avoid burning or it sticking to the bottom. The milk should be heated to 32°C (90°F).

3. Including the Rennet and Yogurt

Add Yogurt: Ensure that the plain yogurt is well mixed in. The taste and texture of the cheese are derived via fermentation, which is aided by the living microorganisms present in the yogurt.
Add the rennet and dilute it with a little bit of cold, non-chlorinated water.
To ensure that the diluted rennet is distributed uniformly, add it to the milk mixture and stir gently for approximately 30 seconds.

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