Combine all of the ingredients, except the lemon juice, in a large saucepan and
Increase the temperature to 80°C (176°F), then add the lemon juice — this will split the milk into curds and whey. Once the milk solids have separated, remove the fig leaves, making sure to scrape any solids from the leaves. Discard the fig leaves. Strain the solids through a fine sieve lined with muslin (cheesecloth), reserving both the solids and whey (to make the fig-leaf ice).
Cool the cheese to room temperature, then store in an airtight container with a little of the whey spooned over it to keep it moist. Refrigerate until needed. The fig-leaf cheese should look a bit like cottage cheese and it should taste slightly bitter.
© 2012 All rights reserved. Published by Murdoch Books.