This is the easiest cheese to make, requiring little working time and effort. The biggest requirement; about 1 to 2 days of patiently waiting :) Once the basic cheese ball is done, flavor as desired. Be sure to check below for two of my favorite variations.
Tuck 90 count cheesecloth into a 1/2 gallon-sized mason jar, so it's making a net inside that reaches about 1/4 to 1/3 the way down.
Rubber band the cheesecloth at the rim of the jar to hold it in place.
Check the yogurt in about an hour or so (by then it will have descended a bit into the jar).
Add more yogurt and keep doing so until all the yogurt is in the cheesecloth.
Patiently wait 1 to 2 days for the whey to be extracted and a pliable yogurt cheeseball to form.
To avoid the yogurt cheese getting more sour than you prefer, you can move it to the fridge.
*Make your own kefir, directions here.
Easy Yogurt Cheese Ball https://traditionalcookingschool.com/food-preparation/recipes/blossom-cheese-easy-homemade-soft-cheese/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Blossom+Cheese+%7BEasy+Homemade+Soft+Cheese%7D