Sheep's Milk Cheese, Extra Virgin And Mint Recipe

Time3h

Serves4

Make Sheep's Milk Cheese, Extra Virgin And Mint Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Heat the Milk
In a large saucepan, gently heat the sheep's milk over medium-low heat until it reaches 85°F (30°C). Stir occasionally to prevent the milk from scorching.
2
Add Rennet
Remove the saucepan from heat and add the rennet. Stir gently for about 30 seconds, then let it sit undisturbed for 30 minutes until curds form.
3
Cut the Curds
Once curds have formed, cut them into small cubes (about 1 inch) using a long knife. Let them sit for another 5-10 minutes to firm up.
4
Drain the Curds
Pour the curds into a cheesecloth-lined strainer and allow whey to drain for about 30 minutes. Gather the corners of the cheesecloth and twist to squeeze out excess whey.
5
Mix in Yogurt and Salt
Transfer the drained curds to a bowl. Add yogurt and salt, mixing well until the cheese is creamy.
6
Refrigerate
Transfer the cheese to a container and refrigerate for at least 2 hours to set the flavors.