Add <quantity>500<unit>ml</unit></quantity> of buttermilk to a container

Add <quantity>500<unit>ml</unit></quantity> of whole milk

Cover with a lid and ferment for 24h at room temperature until solid part separates from the liquids

Add <quantity>8<unit>g</unit></quantity> of fine salt. Mix to combine

Pour the mixture into a cheesecloth over a bowl

Hang for 24h in the fridge until it thickens

The fresh cheese is ready

Add <quantity>60<unit>g</unit></quantity> of egg yolks to large bowl

Add <quantity>6<unit>g</unit></quantity> of salt

Add <quantity>22<unit>g</unit></quantity> of lemon juice

Whisk until emulsified

Add <quantity>225<unit>g</unit></quantity> of vegetable oil in a thin stream while whisking until well emulsified. Mayonnaise is ready

Thinly slice <quantity>½<unit>bunch</unit></quantity> of chives

Trim, peel and finely chop <quantity>1</quantity> large shallot

Add <quantity>100<unit>g</unit></quantity> of fresh cheese to a bowl

Add <quantity>50<unit>g</unit></quantity> of mayonnaise

Add sliced chives

Add finely chopped shallot

Mix until homogeneous

Add black pepper and salt to taste

Squeeze juice from <quantity>¼</quantity> lemon and mix to combine. Lemon & Cheese Mayonnaise is ready

Enjoy with great bread!