Homemade Lemon Basil Cheese Spread

Note: You will also need cheesecloth.

In a 2-quart saucepan, heat the half-and-half to about 95 degrees and add in the buttermilk. Pour into a bowl and cover. Let sit in a warm (80-85 degree) spot for 24 to 48 hours until mixture is yogurt-like.

Line a colander with double-folded cheesecloth and place in a sink. Pour the soft curd into the colander and let it sit and drain for 10 minutes.

Bring the ends of the cheesecloth together and tie onto a wooden spoon. Suspend the cheese over the colander and bowl. Wrap in plastic wrap and refrigerate for 18-24 hours. (You could just let it drain in the colander in the fridge, but I think it drains better this way.)

Spoon the curd into a bowl and discard the liquid (whey). Stir in seasonings and herbs. Line a small plastic clamshell (the kind for produce with the holes in the bottom) with cheesecloth and spoon the cheese mixture in.

Place the container on a wire grate over a plate and cover with plastic wrap. Refrigerate for 18-24 hours. Carefully unmold the cheese and serve!