Gently warm one gallon of whole plain yogurt to 180°F (82°C) using a thermometer to ensure accuracy.
Remove the warmed yogurt from the heat and stir in three tablespoons of lemon juice or white vinegar. This helps separate the curds.
Let the mixture sit undisturbed for 10-15 minutes. You will see solid curds forming and separating from the liquid whey.
Line a colander with several layers of cheesecloth. Pour the curdled mixture into the lined colander. Place this over a bowl to catch the liquid.
Gather the edges of the cheesecloth and tie them securely or twist them gently. Hang it over a sink or secure it to drain for 6-12 hours in the refrigerator. The longer it drains, the firmer your fresh cheese will be.
Transfer the thickened cheese to a bowl. Mix in a pinch of salt to taste. You can also add herbs or spices for extra flavor.
Store your freshly made cheese in an airtight container in the refrigerator. Enjoy this versatile spread within one week.