Formaggio Fresco di latte - Aglio
2014 Champion Homecraft Cheese at the NZ Specialist Cheese Association
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 are cool, gently stir through the buttermilk.
If you would like a dryer style of cheese - place it back in the muslin overnight.
In this picture I have rolled it into small balls and filled the jar with a good quality olive oil, but you don't have to do this - its just really easy for serving, or giving away.