Homemade Lemon Basil Cheese Spread

• 1 pint Half-and-half
• 1 Tablespoon Buttermilk
• 2 Tablespoons Basil, Minced
• 1 clove Garlic, Minced
• 1 Tablespoon Lemon Zest
• 1 teaspoon Salt

1. Note: You will also need cheesecloth.
2. In a 2-quart saucepan, heat the half-and-half to about 95 degrees and add in the buttermilk.
3. Pour into a bowl and cover.
4. Let sit in a warm (80-85 degree) spot for 24 to 48 hours until mixture is yogurt-like.
5. Line a colander with double-folded cheesecloth and place in a sink.
6. Pour the soft curd into the colander and let it sit and drain for 10 minutes.
7. Bring the ends of the cheesecloth together and tie onto a wooden spoon.
8. Suspend the cheese over the colander and bowl.
9. Wrap in plastic wrap and refrigerate for 18-24 hours.
10. (You could just let it drain in the colander in the fridge, but I think it drains better this way.)
11. Spoon the curd into a bowl and discard the liquid (whey).
12. Stir in seasonings and herbs.
13. Line a small plastic clamshell (the kind for produce with the holes in the bottom) with cheesecloth and spoon the cheese mixture in.
14. Place the container on a wire grate over a plate and cover with plastic wrap.
15. Refrigerate for 18-24 hours.
16. Carefully unmold the cheese and serve!

buttermilk, basil, clove garlic, lemon zest, salt

Taken from tastykitchen.com/recipes/homemade-ingredients/homemade-lemon-basil-cheese-spread/ (may not work)