Homemade kohlrabi (or Estonian fresh cheese)

I fermented the milk in my Ninja Foodi (yogurt fermentation mode, 7 hours). But you can do it the traditional way.

To heat the milk: Pour the milk into a large saucepan and heat it gently over medium heat until it reaches approximately 35°C (95°F). It should be lukewarm but not too hot to the touch. Use a kitchen thermometer to check the temperature.

Add the yogurt: Stir the plain yogurt into the warm milk until well combined. Cover the pot and let the milk sit in a warm place for 12 to 24 hours. This step allows the yogurt bacteria to ferment and curdle the milk.

Coagulation: Once the milk has fermented, it should have a texture similar to thick yogurt. Gently heat the mixture to about 40-45°C and add the lemon juice or vinegar while stirring slowly. The curds will begin to separate from the whey. Wait about ten minutes.

Draining the Kohupiim: Pour the mixture into a sieve lined with cheesecloth or a clean cloth, and let it drain for about an hour. This will result in a light and creamy texture. The longer the Kohupiim drains, the firmer it will be.

Storage and Serving: Transfer the Kohupiim to an airtight container and store it in the refrigerator. It can be eaten plain, mixed with honey, fresh fruit, or nuts. You can also use it as a base for cakes, pies, or sweet desserts.