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Pour the milk and cream into a saucepan, add the peeled garlic cloves, and bring to a simmer (190°F or 85°C) to allow the garlic to infuse its flavor into the milk.
Pour in the lemon juice and let it sit for 15 minutes, until the milk has curdled thoroughly.
Once the liquid has turned a clear yellow-green color, place a clean cloth over a strainer set over a mixing bowl. Remove the garlic cloves.
Pour the mixture through the strainer to separate the whey, then let it drain for 30 minutes to 1 hour. Next, squeeze the cloth to remove any excess liquid.
Put the cheese in a small bowl and add softened butter if you like, then mix with a fork: it will firm up even more once it cools.
Add the chives, parsley, sea salt, and pepper, then mix well.
To create a nice shape, line a small ramekin with a cloth, fill it with cheese, and press down firmly. Let it cool in the refrigerator for 30 minutes or more, then carefully remove it from the ramekin.
Serve with toasted baguette or crackers.