Gently warm the milk in a pot over low heat, stirring consistently. Aim for a temperature between 45 to 50 degrees Celsius, or until it’s lukewarm. Turn off the heat and gradually add vinegar or lemon juice while stirring, until the milk curdles and separates into solids and whey.

Strain the curdled milk to remove excess whey, squeezing out as much liquid as possible.

Mix citric acid and water in a bowl, then add baking soda to create a clear sodium citrate solution.

Blend the strained cheese, sodium citrate solution, butter, milk, and salt in a blender until smooth.

Transfer the cheese mixture to a heatproof bowl and double boil it for 5 to 8 minutes.

Grease a plastic mold with butter.

Pour the blended mixture into the greased mold and let it cool at room temperature before placing it in the refrigerator for about 5 to 6 hours to set.