1. 1

   Step 1

   Pour 1 liter of milk and 1 tablespoon of crème fraîche into a saucepan. Add 3 whole garlic cloves.

2. 2

   Step 2

   Gently heat the mixture to 85 °C, just as it begins to simmer.

3. 3

   Step 3

   Remove from heat and stir in 60 ml of lemon juice. Mix gently.

4. 4

   Step 4

   Let rest for 15 minutes without touching to allow the milk to curdle.

   Timer 15 min
5. 5

   Step 5

   Place a clean cloth over a colander set over a bowl.

6. 6

   Step 6

   Remove the 3 garlic cloves from the mixture.

7. 7

   Step 7

   Pour the contents of the saucepan into the cloth to separate the whey.

8. 8

   Step 8

   Let drain for 60 minutes.

   Timer 60 min
9. 9

   Step 9

   Squeeze the cloth to extract excess liquid.

10. 10

    Step 10

    Place the cheese in a bowl and incorporate 30 g of softened butter if desired. Mix with a fork.

11. 11

    Step 11

    Add 1 tablespoon of chives, 1 tablespoon of parsley, 1 pinch of fleur de sel, and 1 pinch of pepper. Mix well.

12. 12

    Step 12

    Line a ramekin with a cloth, place the cheese inside, and press down.

13. 13

    Step 13

    Chill for at least 30 minutes before unmolding.

    Timer 30 min

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