Fresh Chive Cheese

Total Time: 2 hrs 40 mins Preparation Time: 2 hrs 10 mins Cook Time: 30 mins

Ingredients

• 1 gallon milk, whole (not ultra-pasteurized)
• 1/2 cup lemon juice, fresh (from 4 to 5 large lemons)
• 1/2 teaspoon sea salt
• 2 tablespoons chives, coarsely chopped

Recipe

• 1 in a large, heavy pot, heat milk to a gentle boil over medium-high heat, stirring often to prevent scorching (this will take about 30 minutes, so bring a book). as soon as it boils, remove from heat and drizzle in lemon juice, stirring slowly and gently. keep stirring until solid curds separate from greenish , translucent liquid whey. (if whey is still milky instead of clear, return to heat until whey is clear.) let sit until curds have settled below whey, about 15 minutes.
• 2 meanwhile, line a large colander with cheesecloth and set in sink. pour curds into colander and rinse gently with lukewarm water 5 seconds. gather cheesecloth up over curds and gently twist to squeeze out excess liquid (it will still be dripping).
• 3 put a plate on cheesecloth-wrapped curds and top with a 5-lb. weight. let drain 45 minutes. (at this point it may still be dripping a bit; this is okay.).
• 4 unwrap cheese and put in bowl of stand mixer with dough hook attachment with salt and chives. (you can also knead it by hand.) beat cheese on medium-low speed or knead it until silky looking and no longer grainy (similar to cream cheese), 10 to 12 minutes.
• 5 roll cheese into a 2-in.-thick log and wrap in waxed paper and then plastic wrap. refrigerate until cold and firm, at least 1 hour.