Has anyone faced difficulties in making cheese out of lactose-free milk? How did you solve them?!

Last week, I made some farmer's cheese with lactose-free whole milk (being lactose intolerant, I used lemon juice to curdle the milk)!. The yield was somewhat less than expected, seemingly because much of the curdled milk went thru even 12 layers of cheesecloth!. Would using a cloth with a tighter weave solve this problem!?Www@FoodAQ@Com

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