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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!
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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