Place milk, cream and a pinch of salt into Thermomix bowl and cook 13 min/100°C/speed 2.
Cook 13 min/50°C/speed 2.
Add 20g lemon juice and stir 3 sec/speed 2. Repeat twice with remaining lemon juice.
Push 1-2 washed fig leaves down under the surface of the mixture and set the timer for 10 minutes.
Remove the fig leaves and strain the curds through a nut milk bag. Let the bag of curds hang for up to 3 hours to fully drain. Reserve the buttermilk or whey for another purpose.
Blanch more fig leaves (for wrapping the cheeses) by running them under boiling water then plunging into an ice bath.
Line a bamboo basket (or cheese basket) with the fig leaves.
Stir through extra salt to taste at this point, then pack the cheese into the baskets, wrapping with the fig leaves. Allow to drain at room temperature further, before transferring to the fridge for aging.
Aging time is up to you. We aged 1 week, and up to 5 weeks. Occasionally I turned the cheeses over so they would age equally. Moisture naturally settles to the bottom of the cheeses, so turning them helps you have an even texture throughout.
Wrapping the cheeses in fig leaves protects the cheese from unwanted mould or bacteria.