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Ingredients
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Milk and Cream
Cultures and Rennet
Method
Preparation of Milk
- 1
Combine Milk and Cream
In a large pot, gently heat the whole sheep's milk and heavy cream over medium heat until it reaches 85°F (29°C). Stir occasionally to prevent scorching.
- 2
Add Starter Culture
Once the milk and cream mixture has reached the desired temperature, remove it from heat. Sprinkle the mesophilic starter culture over the surface and let it rehydrate for 1-2 minutes. Stir gently to incorporate.
Curd Formation
- 3
Add Rennet
Dilute the liquid rennet in 2-3 tablespoons of cool, non-chlorinated water. Add this to the milk mixture and stir gently in an up-and-down motion for about 30 seconds.
- 4
Let Curd Set
Cover the pot with a lid and let it sit undisturbed for 1-2 hours until a firm curd has formed. The curd should be cleanly broken when tested with a knife.
Cutting and Cooking the Curds
- 5
Cut the Curd
Using a long knife, cut the curd into 1-inch cubes. Let it rest for 5-10 minutes to allow the curds to firm up.
- 6
Cook the Curd
Gently heat the curds to 100°F (38°C) while stirring gently. This process should take about 20-30 minutes. Once at temperature, maintain it for another 20 minutes.
Draining and Salting
- 7
Drain the Curds
Line a colander with cheesecloth and ladle the curds into the colander. Let them drain for about 5-10 minutes.
- 8
Add Salt
Sprinkle the non-iodized salt over the curds and gently mix it in. Allow the curds to drain further until they reach a desired consistency, about 30 minutes.
Molding and Aging
- 9
Mold the Cheese
Transfer the curds into a cheese mold lined with cheesecloth. Press gently to form a block. Cover and let it sit at room temperature for 24 hours.
- 10
Aging Process
After 24 hours, remove the cheese from the mold and store it in a brine solution (1 cup salt to 4 cups water) for at least 1 week. Store in the refrigerator.
