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The easiest cheese to make at home is yoghurt cheese, or Labneh. To make it, line a colander with at least four layers of cheesecloth and place the colander over a large saucepan. Then, spoon as much yoghurt onto the cloth as you want, and refrigerate it for 12 to 48 hours. The longer you let the yoghurt drain in the refrigerator, the thicker it will be. Use it within a week so it doesn’t spoil. Keep reading to learn how to make ricotta and rennet cheeses.