Sheep Milk Cheese
Here is a step-by-step recipe to prepare mouth-watering sheep milk cheese. This homemade cheese will be an absolute delight to you and your loved ones!
Equipment
- 1 non-copper and non-iron four-quart stock pot
- 1 large colander
- Cheesecloth preferably a new package
- 1 meat or candy thermometer
- 1 large spoon
- 1 large bowl such that the bowl opening is smaller than that of the colander since the colander will be placed at the top of it
- 1 ball of cotton or yarn
- A place to hang your cheese from while it drains
- A kitchen timer Even the one on your phone will do
Ingredients
- ½ gallon of sheep milk
- ⅓ gallon of lemon juice
- 1 tbsp sea salt
- ½ pint of fresh cream
- 1 tbsp white cider vinegar optional
Instructions
- Pour the milk into a non-iron pot and add ½ to 1 tbsp of salt.
- Scrape the cream and heat up to 185°F.
- Turn off the heat and add lemon juice and sit for 10 minutes.
- Line your colander with 4 sheets of cheesecloth and place it over the bowl.
- Pour the mixture with separated milk solids in it.
- Press out more whey from the formed cheese ball.
- Tie the corners of the cheesecloth and suspend it.
- Let it hang for 30 minutes under the sink or whey bowl.
- Bring it down and tie it tightly with 3 feet of cotton string to squeeze more whey.
- Hang the cheese ball again as before and leave it for 3 hours or refrigerate it.
- After 3 hours, cut the cloth from where it’s tied and put the cheese ball in a glass container.
- Loosely cover it with a lid and refrigerate it for 6 hours.
- After 4-6 hours of cooling, your sheep cheese is ready!