Fresh Cheese with Herbs

Ingredients

• 8 cups low-fat buttermilk
• 1/2 cup fresh lemon juice (about 3 large lemons)
• 1 tablespoon chopped fresh chives
• 1 1/2 teaspoons chopped fresh cilantro
• 1 1/2 teaspoons chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Preparation

1. 1. Line a large colander or sieve with 5 layers of dampened cheesecloth, allowing the cheesecloth to extend over outside edges of colander; place colander in a large bowl.
2. 2. Heat buttermilk in a large, heavy saucepan over medium-high heat. Attach a candy thermometer to edge of pan so that thermometer extends at least 2 inches into buttermilk. Cook until candy thermometer registers 170° (about 20 minutes), gently stirring occasionally. Stir in juice. As soon as buttermilk mixture reaches 170° again, stop stirring (whey and curds will begin separating at this point). Continue to cook, without stirring, until thermometer registers 190°. (Do not stir, or curds that have formed will break apart.) Immediately remove pan from heat. (Bottom of pan may be slightly scorched.) Using a slotted spoon, gently spoon curds into cheesecloth-lined colander; discard whey, or reserve for another use. Return colander to bowl; cover with plastic wrap. Refrigerate 8 hours or overnight.
3. 3. Scrape cheese into a bowl. Add chives, cilantro, parsley, salt, and freshly ground black pepper; toss gently with a fork to combine.