Heat the Milk: Warm the milk in a saucepan over low heat for 15 minutes, avoiding boiling.
Lemon Juice: Squeeze the juice from half a lemon.
Combine: Remove the milk from heat, mix in the yogurt and lemon juice, and let sit for 3 hours.
Strain: Use the cotton gauze to filter your mixture, separating the curds from the whey.
Chill and Press: Place the curds in a container, refrigerate for 30 minutes with a weight on top.
Season and Mold: Season with salt, transfer into a mold, and refrigerate for an additional 8 hours.
Congratulations, you’ve just made your own cream cheese! This cheese not only brings a homemade touch to your meals but is also a testament to the joy and simplicity of making nutritious food at home. Enjoy your creation spread on toast, as part of a creamy pasta sauce, or however your heart desires. Happy cheese-making!