Fresh soft cheese with garlic - not only a family favourite but now an award winning cheese....
2 litres farmhouse milk (silver top)
500ml full cream
Juice of 2 lemons
1/2 teaspoon dried sliced garlic
1 teaspoon salt
I find one pot that fits neatly inside another to create a water bath to slowly heat the milk and cream.
Lightly roast the dried garlic and crush to quite fine pieces, and add it to the milk and cream along with the salt.
Continue to raise the temperature until it is almost simmering, but not quite, remove from the heat and stir in the juice of the two lemons, this will cause the curds to split almost immediately.
Tip the contents into a sieve lined with muslin (over a large bowl) and let the whey drain through
When the curds have cooled - add the buttermilk and stir, then place back in the muslin and leave overnight (in the fridge)