Fresh Cream Cheese
Line colander with double thickness of cheesecloth. Place colander inside large bowl.
Pour milk into heavy, 2-quart stainless steel saucepan. Attach candy thermometer inside pan. Over medium-low, heat milk to scalding, 165 degrees. Add buttermilk. A few curds will form immediately. Continue cooking until temperature reaches 200 degrees. Stir gently once or twice. Reduce heat to low, maintaining temperature at 200 degrees for 10 minutes or until curds completely separate from whey, a pale greenish-yellowish liquid. Don't rush this step.
Garlic cheese: Place 8-10 large cloves of garlic, peeled or unpeeled, in a 1-quart pan with 1 cup chicken broth. Cover and simmer until garlic is very tender, 25 to 30 minutes. Uncover and continue simmering until most of broth evaporates. Place garlic in a sieve over a bowl. Press through sieve with pestle or rubber spatula. Stir into fresh cream cheese to taste, starting with 2 teaspoons garlic per cup of cheese.