How to Make 3 Kilos of Cheese with Just 1 Liter of Milk

Making cheese at home is a rewarding experience, but the idea of getting 3 kilos of cheese from just 1 liter of milk might sound too good to be true. While traditional cheesemaking follows a fixed ratio of milk to cheese yield (typically around 10:1), this method uses a clever combination of ingredients to create a cheese-like product with impressive volume and texture.

If you’re ready to make a budget-friendly, delicious cheese alternative, let’s dive into the method!

What’s the Secret?

The key to achieving a higher yield is using additional ingredients that help bulk up the final product. This method combines:
✔ Milk – The base ingredient that provides real dairy flavor.
✔ Starch or Semolina – Helps add body and texture.
✔ Acid (Lemon Juice or Vinegar) – Curds the milk for a soft, cheese-like consistency.
✔ Butter or Cream – Adds richness and creaminess.
✔ Salt & Flavorings – Enhances taste and preserves the cheese.

Ingredients

• 1 liter milk (full-fat for best results)
• ½ cup vinegar or lemon juice (for curdling)
• 1 cup semolina or cornstarch (to add volume)
• 100g butter (for richness)
• 1 tsp salt (adjust to taste)
• Optional: Herbs, spices, or cheese flavoring

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