![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2022\/04\/Herbed-Lemon-Cheese-1024x683.jpg\")
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Herbed Lemon Cheese<\/p>\n
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1 quart whole or 2% milk<\/p>\n
\u00bc cup freshly squeezed lemon juice<\/p>\n
\u00be tsp. minced fresh chives<\/p>\n
\u00bd tsp. minced Italian parsley<\/p>\n
\u00bc tsp. minced fresh thyme<\/p>\n
1 clove garlic, grated<\/p>\n
Kosher salt<\/p>\n
Freshly ground black pepper<\/p>\n
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Gently heat the milk to 180\u00baF. 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Herbed Lemon Cheese 1 quart whole or 2% milk \u00bc cup freshly squeezed lemon juice \u00be tsp. minced fresh chives \u00bd tsp. minced Italian parsley \u00bc tsp. minced fresh thyme 1 clove garlic, grated Kosher salt Freshly ground black pepper Gently heat the milk to 180\u00baF. 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…<\/p>\n