1
: Place a strainer over a large bowl. Line with cheesecloth.
2
: Combine evaporated milk, lemon juice and salt in a saucepan. Bring to a slow boil over medium heat without stirring. Immediately remove from heat. Allow mixture to sit for 5 minutes.
3
: Gently pour mixture into prepared sieve. For wet cheese, strain 5 minutes. If you want a firmer cheese, strain 15 minutes. Stir in thyme, chives and minced garlic. Transfer to airtight container. Can be refrigerated for 5 days. Serve on toasted bread or crackers.