Ingredients

Step by step

1. Pour the milk into a large, heavy-based pan and set over a medium-high heat. Bring to a gentle simmer, stirring frequently.
2. Turn the heat down to medium and pour in about 1 tablespoon of the lemon juice, stirring constantly for 1 minute. Pour in roughly another tablespoon of lemon and stir for another minute. Continue to add lemon juice at 1-minute intervals and keep stirring. The milk will eventually separate into creamy curds on the top and yellowish liquid, or ‘whey’, underneath. You’ll need about 4-5 tablespoons of lemon juice in total. Remove from the heat.
3. Line a sieve with a clean muslin cloth and hang over a large mixing bowl. Pour the curds and whey into the sieve and leave to strain for 10 minutes. The whey will drain into the bowl, leaving the curds in the muslin.
4. Once the curds have cooled a little, lift out in the muslin and gently squeeze out excess liquid. Tip them into a food processor and add the double cream and fine salt. Whiz together for a couple of minutes until smooth and creamy, stopping to scrape down the sides if necessary. Add the crushed garlic and whiz some more until combined. Finally, add the chopped chives and parsley and pulse just a few times until mixed. Scoop into a bowl and chill until needed. It will keep in the fridge, in a covered bowl, for about a week. Scatter with more herbs to serve if you like.
   Tip

   Don’t be tempted to use lower-fat milk; only whole milk will work successfully.