A one-meter length of hydrophilic cotton gauze, which may be purchased from pharmacies
There is one jar and one mold.
Advance planning:

The milk should be heated in a saucepan over low heat for fifteen minutes, but in no way should it be brought to a boil.

It is recommended that you use a citrus squeezer or a fork to extract the juice of half a lemon while the milk is being heated.

After fifteen minutes, immediately remove the milk from the heat and gently add the plain yogurt and lemon juice into the mixture. Stir the mixture for a few seconds.

Allow the mixture to simmer for a minimum of three hours.

Put the cotton gauze in a container or a saucepan after folding it over many times and placing it in the container.

After straining the mixture through the gauze, be sure to save the curdled portion of the mixture while letting the whey to flow into the saucepan instead. Perform a thorough squeeze to separate the whey.

The cotton gauze that has the curdled portion should be placed in a different container and then placed in the refrigerator for at least half an hour with a weight on top of it.

The cotton gauze should be opened, and salt should be added to the cheese if you so wish. It should be placed in a mold of your choosing.

The cheese should be placed back in the mold and placed in the refrigerator for a further eight hours.

Enjoy the fresh cheese that you prepared yourself!

It is time to let your inner cheese maker out to play now that you have the recipe in your possession. Creating your very own wonderful fresh cheese that will surprise everyone around the table is something that can be accomplished with just a little bit of patience and by following these simple instructions. Therefore, why not give it a go and experience the sense of accomplishment that comes with creating your own cheese? Enjoy your meal!