# 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!
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## **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.
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**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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