Prepare the Mixture Base
Dissolve the Cornstarch: In a small container, mix the 3 tablespoons of cornstarch with 1 cup of cold milk, taken from the total liter. Stir well to make sure there are no lumps. Reserve this mixture.
Cooking Milk
Heat the Milk: In a medium saucepan, heat the rest of the milk over medium heat.
Add Butter: Add the 2 tablespoons of butter and stir constantly until completely melted.
Incorporate the Cheese
Add the Grated Cheese: Once the milk is hot, but not boiling, gradually add the grated cheese. Stir constantly so that the cheese melts evenly and integrates into the mixture.
Thicken the Mixture
Add the Cornstarch Mixture: Pour the cornstarch and cold milk mixture into the pot with the hot milk, while stirring with a wooden spoon or whisk.
Cook on Low Heat: Cook the mixture over low heat, stirring constantly to prevent it from sticking or burning. When the mixture thickens and has a homogeneous texture, it is ready.
Color and Flavor: If you want a more vibrant color, add a pinch of turmeric and adjust the salt to taste.
Mold and Refrigerate
Pour into a Mold: Pour the thick mixture into a greased mold or one covered with plastic wrap. Using a spatula, press lightly to smooth the surface.
Cover and Refrigerate: Cover the mold with plastic wrap and refrigerate for 4-6 hours, or until the cheese is completely firm.
Serve
Unmold and Cut: Once the cheese has hardened, remove it from the mold and cut it into slices, cubes or any shape you prefer.