Ingredients
1 1 liter full fat milk
2 1 cup heavy cream
3 4 tablespoons unsalted butter
4 4 tablespoons cornstarch
5 1/2 cup powdered milk
6 1/2 teaspoon salt
7 1 tablespoon lemon juice
Instructions
1 In a medium saucepan pour the milk and heavy cream. Place over medium heat and warm gently while stirring. Do not let it boil too fast.
2 In a separate bowl mix the cornstarch with 1/4 cup cold milk taken from the liter. Stir until completely smooth with no lumps.
3 Add the powdered milk to the cornstarch mixture and mix well until creamy and smooth.
4 Slowly pour this mixture into the warm milk while stirring continuously to avoid lumps.
5 Reduce the heat to low and keep stirring constantly. The mixture will begin to thicken after a few minutes.
6 Add the butter and continue stirring until it melts completely and blends into the mixture.
7 Add the salt and lemon juice. Keep stirring until the texture becomes very thick, smooth, and elastic like soft dough. This may take 8 to 12 minutes.
8 Once thick and glossy, remove from heat immediately.
9 Lightly grease a rectangular mold or loaf pan with a small amount of butter.
10 Pour the hot mixture into the mold and smooth the top with a spatula. Tap the mold gently on the counter to remove air bubbles.
11 Cover with plastic wrap touching the surface to prevent a skin from forming.
12 Refrigerate for at least 4 hours or until completely firm. Overnight chilling gives the best texture.
13 Once fully set, remove from the mold carefully by turning it onto a plate.
14 Slice thinly with a sharp knife. For cleaner slices, dip the knife in warm water and wipe dry between cuts.
Texture and Tips
The loaf should be smooth, creamy, and flexible enough to slice thinly without breaking.
Use full fat milk only for best richness and structure.
If you want a sweeter version, you can add 2 to 3 tablespoons sugar during cooking.
Store in the refrigerator tightly covered for up to 5 days.
Serve chilled on toast, with warm bread, or as a creamy side for breakfast.