Garlic and Herb rolled log.

A fresh cream cheese infused with garlic and herbs. Originating from the NorthEast France, this rolled pasteurized cheese features a distinctive swirl of herbs.
Enjoy as a snack, wonderful with crispy baguettes, toast or just plain crackers.
Add an extra wow to salads.You can top it on pizza or mix into pasta dishes for an easy and flavorful sauce.

You will need.

4 Litres of full fat milk.
300ml Double cream.
Large Saucepan.
Large Mixing bowl.
Colander.
Chopping board.
Dad & Son cream cheese pack 1.

Lets get started.

Preparation.

• Clean and disinfect your working area.
• Place the large cheese cloth in a pan of boiling water and sterilise for at least 10 minutes.
• In a large saucepan mix the milk and the cream together.
• Mix 2 teaspoons of Citric acid with 1/4 cup of kettle water (cooled) and set aside.

Cooking instructions.

• Heat the milk and cream slowly until the temperature reaches 82c or 180f.
• Remove the pan from the heat.
• Add the citric acid to the milk and stir for 1 minute.
• Cover the saucepan and let the milk rest for 15 minutes undisturbed.
• Line the colander with the large cheese cloth.
• Drain the curds in the colander and cover.
• Allow the curds to drain undisturbed for 30 minutes.
• Transfer the curds to the mixing bowl reserving the cheese cloth for the next step.
• On a clean draining board lay out the cheese cloth dirty side up.
• Sprinkle 1 tablespoon of cheese salt and 1 tablespoon of garlic powder onto the curds and mix well.
• Using the spatula, spoon the curds into the center of the cheesecloth and form a rectangle approxamatly 10inches by 12inches (25cm x 30cm)
• Fold the sides of the cheese cloth over the cheese to wrap it.
• Place a chopping board on top of the cheese and a weight of approx 1kilo on top of the chopping board.
• Wait for 30 minutes leaving the cheese undisturbed.
• Carefully unfold the cheese cloth, leaving the curd slab on the cheesecloth.
• Sprinkle 4 teaspoons of HERB PACK 1 evenly over the curd slab.
• Using the cheese cloth roll the the slab carefully towards you.
  A cheese rolling tutorial can be found here how-to-roll-a-cheese-log
• Sprinkle 2 teaspoons of HERB PACK 2 evenly over the top of the cheese log
• Cover the cheese with the cheese cloth and chill in the refrigerator for a minimum of 6 hours or preferably over night.

Your cheese is now ready to eat.