It looks like you shared a recipe-style article about making homemade feta-style cheese with lemon and milk. A few points are worth clarifying:

• Milk + lemon juice can make fresh cheese, because the acid causes milk proteins to form curds and separate from whey. The result is closer to fresh curd cheese, paneer-style cheese, or a simple farmer’s cheese than traditional feta.
• Traditional feta is usually made with specific cultures, rennet, and a controlled aging/brining process, so a 5-minute lemon method will not create the same flavor, texture, or preservation qualities.
• Claims such as “4.5 times cheaper,” “chemical-free,” or “much healthier than store cheese” depend on the ingredients, prices, and products being compared. Homemade cheese can be simple and satisfying, but store cheeses are also regulated and safe when properly produced.
• The leftover whey can be used in cooking (such as bread dough, soups, or smoothies), but it is not a special medical or muscle-building remedy by itself.

A more accurate recipe summary:

Quick Lemon Fresh Cheese

Ingredients

• 2 liters whole milk
• 3–5 tablespoons fresh lemon juice
• Salt to taste

Method

1. Heat milk until it is very hot but not aggressively boiling.
2. Turn off heat and add lemon juice gradually.
3. Stir gently until curds separate from the whey.
4. Rest for about 5–10 minutes.
5. Strain through clean cloth or cheesecloth.
6. Press lightly for a softer cheese or longer for a firmer texture.
7. Add salt and herbs if desired.

Tips

• Whole milk usually gives a richer result.
• If the milk does not separate, add a little more lemon juice.
• Keep homemade cheese refrigerated and use it within a few days.

It’s a simple homemade fresh cheese technique, but it should be described as a lemon-curdled fresh cheese, not a true feta replacement.