Herbed Lemon Cheese

Ingredients:-

• 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

Method:-

• 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.