Lemon Herb Cheese Crumbled over Watermelon Salad

Homemade cheese featuring Lactantia® Lactose Free Cream makes an impressive addition to this fresh salad. Both unexpected and delicious, it’s the perfect side for warm-weather meals.

  • Preparation time5 mins prep + 30 mins in fridge
  • Cooking time60 mins cook
  • Servings4 servings


  • 1L Lactantia® Lactose Free 10% Half & Half Cream
  • ¼ cup lemon juice
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh chives, chopped
  • ¼ tsp salt


  • 2 cups watermelon, cubed
  • 1 small red onion, chopped
  • ¼ cup kalamata olives
  • 1 cup romaine lettuce, chopped


  • ¼ cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 2 tbsp sherry vinegar
  • 1 tbsp honey
  • Pinch of salt
  • Pinch of pepper


  1. In a medium pot, bring the 1L Lactantia® Lactose Free 10% Half & Half Cream to a boil.
  2. Lower the heat and add the lemon juice slowly to let cream curdle. Let it cook for another minute
  3. Turn off heat, add in the fresh herbs, and let cool for 10 minutes.
  4. Strain mixture into a cheese cloth-lined sieve and let drain for a minute
  5. Bring all sides of cheesecloth together and tie around a wooden spoon.
  6. Place the wooden spoon over a bowl so that the cheesecloth hangs above it without touching the bottom.
  7. Allow the cheesecloth mixture to drip for 30 minutes.
  8. Squeeze out additional liquid and take the cheesecloth to a work surface. Loosen the cheesecloth and form a rectangle around the cheese.
  9. Place cheesecloth in between a pan and a weight. Let sit for another 30 minutes.
  10. Once the cheese is pressed, undo the cheesecloth, and cut into cubes.
  11. In a mixing bowl, mix together the watermelon, red onions, and olives.
  12. In a jar mix together elements for dressing and pour over watermelon mixture.
  13. Divide onto 4 plates and sprinkle cheese over top.