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## **Step-by-Step Instructions**
### **1. Heat the Milk**
– Pour **1 liter of milk** into a heavy-bottomed pot.
– Heat on **medium** until it starts to steam (but don’t let it boil).
### **2. Curdle the Milk**
– Slowly add **vinegar or lemon juice** while stirring gently.
– The milk will begin to curdle, forming soft cheese curds.
### **3. Add Starch or Semolina**
– Once curdled, reduce heat and gradually add **semolina (or cornstarch)** while stirring continuously.
– This thickens the mixture and increases volume.
### **4. Enrich with Butter**
– Stir in **butter** to make the cheese creamy.
– Keep stirring for about **5-7 minutes** until the mixture thickens.
### **5. Mold and Set**
– Pour the mixture into a greased mold or a cheesecloth-lined container.
– Press down firmly and allow it to cool at **room temperature** for at least **2 hours**.
### **6. Chill and Serve**
– Once set, refrigerate for **4-6 hours** before slicing.
– Enjoy your homemade cheese with bread, crackers, or as a cooking ingredient!
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## **Final Thoughts**
This **high-yield cheese recipe** is perfect for those looking to stretch ingredients while still enjoying a creamy, flavorful cheese-like product. While it doesn’t have the same texture as traditional aged cheeses, it’s a great alternative for **snacking, sandwiches, or melting** into recipes.
Would you try this method? Let me know your thoughts! 🧀😋
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