Recipe: Lemon Garlic Soft Cheese

Rating: 4.9 stars based on 754 reviews

Herbed Lemon Cheese


  • 4 pints whole or 2% milk
  • 300ml buttermilk
  • 1/2 cup freshly squeezed lemon juice
  • 1.5 teaspoons minced fresh chives
  • 1 teaspoon minced Italian parsley
  • 1/2 teaspoon minced fresh thyme
  • 2 clove garlic, finely grated
  • Salt
  • Freshly ground black pepper


  • Start the night before by leaving the opened carton of buttermilk at room temperature so it achieves the consistency of yoghurt.
  • Gently heat the milk to 31degC.
  • Stir in the buttermilk and leave at 31degC for 45 minutes stirring occasionally.
  • Gently bring the temperature up to 82degC.
  • Add the lemon juice and stir slowly until the milk separates into curds and whey.
  • Ladle into a cheesecloth-lined fine mesh sieve set over a large bowl.
  • Gather the corners of the cheesecloth together over the curds and tie with butcher's twine.
  • Let the curds drain in the refrigerator for 4 to 24 hours, or until the desired consistency.
  • Transfer the cheese to a medium bowl, stir in the chives, parsley, thyme, and garlic and season to taste with salt and pepper.
  • Form the cheese into a wheel and wrap in plastic wrap.
  • Refrigerate overnight before serving.


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