Step 1

Refrigerate the cans of coconut milk overnight or at least a couple of hours so that the milk separates.

Step 2

Place linen cloth over a bowl, pushing the cloth down to create a depression.

Step 3

Open the cans of coconut and pour-off the water, placing the cream in the depression of the cloth.

Step 4

Wrap the cream in the cloth and squeeze the water off. Be careful here, because you don't want to squeeze too much off--just enough so that the cream is more solid like cream cheese.

Step 5

Get rid of the water and put the cheese (we're going to start calling it cheese now) in the bowl, without the cloth.

Step 6

Mix-in the lemon, salt and garlic, then prepare to be wowed...you have yourself some yummy cheese...