Adding flavors to simple cheese?

[GreenAndSwirly]

I've been making some simple cheese (milk, lemon juice, salt) and just having it as is. I'm making another batch today and would love to add some garlic and herbs, but I can't find good info on how to add it. If I'm sauteing the garlic, would cooking it in butter or oil be better for smoothly mixing in? Would dried be best because I don't want to mess up the cohesiveness of the cheese.

 

[Magpie]

I had a look around for an answer to this, as I haven't tried it myself. This is what I found-

For soft cheeses, it's usually added after the cheese is made and mixed in.
For hard cheeses, add to the milk at the start. You can also add to a red wine brine for a more delicate flavour and nice pink rind.
Type of garlic? Fresh is best but acid treat it (usually citric) to minimise pathogen likelihood. Crushed commercial garlic in a jar works well. Powder might work in the milk for a hard cheese make.

Other than that, could you split the batch and try different options? see what works- looking forward to hearing how you get on
Also - here is a Cheese Forum https://cheeseforum.org/index.php?topic=8462.15