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Pour the milk into a large pot. Heat very slowly, stirring gently, until it starts to steam and little bubbles form around the edge (it should not boil at any point). This should take about 20 minutes.
Allow to cool for a couple of minutes before stirring in the yogurt and lemon juice. Leave to sit undisturbed for a further 10 minutes.
Return the pot to the heat and bring the milk to a boil. Once it separates into curds (the solids) and whey (the liquid), remove from the heat.
Line a fine-meshed sieve with cheesecloth or a clean tea towel. Place the sieve over a bowl and pour in the separated milk.
Scrunch the cloth tightly immediately above the cheese, like making a money bag, and twist to squeeze out any excess liquid.
Now tie the corners of the cloth together to form a hanging pouch and thread a wooden spoon through the loop.
Hang the cheese over a large bowl or jug (don’t let it sit on the bottom), and refrigerate for 30 minutes or overnight. The longer the cheese hangs, the more the liquid will drip away and the drier the cheese will become.
To serve, twist the cloth as before to squeeze out any excess liquid, then remove the cheese from the cloth and season with salt or sugar.
Serve as it comes for a firm version, or beat in a couple of tablespoons of heavy cream for a smoother, creamier cheese.