Ibores* Recipe
Semi-Firm, Raw Goat's Milk, Aged 2 Months, Pimentón Rubbed
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Ingredients
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Cheese Base
Pimentón Rub
Method
Cheese Making
- 1
- 2
Add Cultures and Rennet
Once the milk reaches the desired temperature, remove it from heat. Stir in the cultured buttermilk and allow it to rest for 5 minutes. Add rennet and stir gently for another 30 seconds.
- 3
Curd Formation
Let the mixture sit undisturbed for about 30-60 minutes until the curds have formed and a clean break occurs when you cut into it with a knife.
- 4
Cutting the Curd
Cut the curds into 1-inch cubes and let them rest for 5-10 minutes.
- 5
Cooking the Curd
Gently heat the curds to 105°F (40°C) while stirring slowly. Maintain this temperature for about 30 minutes, stirring occasionally.
- 6
Draining Whey
Once cooked, pour the curds into a cheesecloth-lined colander to drain off the whey. Allow to drain for about 30 minutes.
- 7
Salting the Curd
Place the drained curds into a bowl and mix in the cheese salt. Mold the curds into a wheel shape.
- 8
Pressing the Cheese
Place the cheese in a cheese mold and press it with a weight for 12-24 hours at room temperature.
- 9
Aging
Remove the cheese from the mold and place it on a cheese mat in a cool, humid environment for 2 months, flipping it every week.
Pimentón Rub Preparation
- 10
Mix Rub Ingredients
In a small bowl, combine pimentón, sea salt, and ground black pepper.
- 11
Apply Rub
Once the cheese has aged for 2 months, rub the mixture all over the cheese to coat it evenly.
