Fresh Cheese With Herbs

• 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

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. 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 170u0b0 (about 20 minutes), gently stirring occasionally. Stir in juice. As soon as buttermilk mixture reaches 170u0b0 again, stop stirring (whey and curds will begin separating at this point). Continue to cook, without stirring, until thermometer registers 190u0b0. (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. Scrape cheese into a bowl. Add chives, cilantro, parsley, salt, and freshly ground black pepper; toss gently with a fork to combine.

lowfat buttermilk, lemon juice, fresh chives, fresh cilantro, parsley, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/fresh-cheese-with-herbs (may not work)