We’ll start by placing the milk in a large glass container with a capacity of more than 2 liters, and mixing it well with the salt.

Next, place the container inside a large pot and fill it with water until it covers a little more than half of the glass. Heat in a double boiler over medium heat.

Now, in another bowl, beat the eggs with the yogurt until they are completely combined.

When the milk is well heated, add the egg and yogurt mixture, stirring well. Cook for approximately 15 minutes, stirring constantly.

After this time, the milk will begin to curdle.

Then, line a sieve or colander with a clean, unscented dish towel and pour the mixture to drain the whey.

Finally, let the whey drain completely. Gather the ends of the cloth, forming a bundle, and let it rest over the colander overnight to remove any excess whey.

The next day, the cheese will be ready to eat.