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In a saucepan, combine the milk and cream, then add the peeled garlic cloves. Heat the mixture until it simmers at 190°F (85°C) to allow the garlic to infuse its flavor into the milk.
Stir in the lemon juice and let the mixture sit for 15 minutes, allowing the milk to curdle completely. Once the liquid appears a clear yellow-green, remove the garlic cloves.
Set a clean cloth over a strainer placed over a mixing bowl. Pour the curdled mixture through the strainer to separate the whey, and let it drain for 30 minutes to 1 hour.
After draining, gently squeeze the cloth to eliminate any remaining liquid. Transfer the cheese to a small bowl and mix in the softened butter if desired, using a fork to combine. The cheese will firm up further as it cools.
Add the chopped chives, parsley, sea salt, and black pepper to the mixture, and stir well to combine.
To shape the cheese, line a small ramekin with a cloth, fill it with the cheese mixture, and press down firmly. Refrigerate for at least 30 minutes to set.
Once chilled, carefully remove the cheese from the ramekin. Serve it with toasted baguette or crackers.