Start by gathering all your ingredients. Measure out the whole milk, heavy cream, Greek yogurt, lemon juice, and salt.
In a large saucepan, combine the whole milk and heavy cream. Place over medium heat and gently warm the mixture until it reaches about 190°F (88°C).
Once the milk mixture is hot, remove it from the heat. Stir in the Greek yogurt, lemon juice, and kosher salt until well combined.
Cover the saucepan and let the mixture sit undisturbed for about 10-15 minutes to allow the curds to form fully.
After resting, grab your fine-mesh strainer and place it over a mixing bowl. Ladle the curdled mixture into the strainer, allowing the whey to drain off.
Transfer the strained curds to a bowl. Mix in more salt to taste if desired, then drizzle with olive oil, sprinkle with lemon zest, black pepper, and flaky sea salt.
