Pour 1 cup of milk into a pot with the butter and cheese. Heat gently, stirring and mashing until the cheese and butter are melted. Let cool.

Pour the remaining milk into a pot, add the sugar, and stir until dissolved. Warm the milk until just lukewarm, then turn off the heat. Add the melted cheese mixture and mix well. When the mixture is warm (not hot), add the yogurt starter and stir until combined.

Pour the mixture into 8 small jars and seal them tightly.

Place all the jars in a pot or container to incubate for 8 hours. Then refrigerate to chill. After a day, a yellow layer will form on top—this is the cheese fat and tastes delicious.