1. 1. Activate the Yeast: In a large mixing bowl, combine the warm water, warm milk, and granulated sugar. Sprinkle the active dry yeast over the liquid. Let it sit for 5 to 10 minutes until it becomes foamy.

2. 2. Combine Dry Ingredients: In a separate bowl, whisk together the all purpose flour and salt. Set aside.

3. 3. Mix Wet Ingredients: To the foamy yeast mixture, add the full fat cottage cheese and melted unsalted butter. Stir until well combined.

4. 4. Form the Dough: Gradually add the dry flour mixture to the wet ingredients, mixing with a wooden spoon or stand mixer with dough hook until a soft, shaggy dough forms.

5. 5. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until smooth and elastic. The dough should be soft and slightly tacky.

6. 6. First Rise: Lightly grease a clean bowl with oil. Place dough in bowl, turning to coat. Cover with plastic wrap or a towel. Let rise in a warm place for 1 to 1.5 hours, or until doubled.

7. 7. Punch Down & Shape: Gently punch down dough. Turn onto a lightly floured surface. Roll to 1/2-inch thickness. Use a 3-inch round cutter to cut out muffins. Gather scraps, knead gently, and cut more.

8. 8. Second Rise: Dust a baking sheet with cornmeal or semolina. Place cut muffins on sheet, leaving space. Cover loosely. Let rise 30 to 45 minutes, until puffy.

9. 9. Cook: Heat a griddle or heavy skillet over medium-low heat. Lightly grease. Transfer risen muffins to griddle without crowding. Cook 6 to 8 minutes per side, until deep golden brown and cooked through (internal temp ~200°F).

10. 10. Cool and Serve: Transfer to a wire rack to cool slightly. Use a fork to split open. Serve immediately.