1 kg of cheese from 2 liters of milk! No vinegar or citric acid

I use 2 liters of store‑bought milk, add 1 tablespoon of salt, and heat it in a large casserole with water. I whisk 4 eggs and 200 grams of yogurt, then add the mixture to the heated milk, stirring well. After cooking for 15 minutes, the milk curdles. I strain the curds through a sieve, let the cheese sit overnight, and then season with pepper. The result is a beautiful, healthy cheese that pairs well with bread and greens like lettuce. Bon appetit!