Place milk into the saucepan or preserving pan and on a medium heat stir ocassionally until it reaches 80 degrees celcius. Remove the pan from the heat and slowly add the vinegar whilst stirring until the milk splits to create a clear green liquid (whey) and floating curds. Pour the contents of the pan through the muslin in the colander over the mixing bowl. Add the chives, garlic and seasoning and gently mix through the curds. Twist the muslin to strain the curds and serve.