Wooly Wooly Black Garlic Recipe
Semi-Firm, Sheep's Milk, Aged 5 Months, Black Garlic, Buttery, Nutty, Semi-Sweet
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Ingredients
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Cheese Base
Flavoring
Method
Cheese Preparation
- 1
- 2
Adding Rennet
Once the milk is heated, remove it from the heat and add the rennet. Stir gently for about 30 seconds, then let it sit undisturbed for 30 minutes.
- 3
Cutting the Curd
After 30 minutes, the milk should have set to a gel-like consistency. Use a long knife to cut the curd into 1-inch cubes.
- 4
Cooking the Curd
Gently heat the curds over low heat, stirring occasionally, until they reach 105°F (40°C). Maintain this temperature for 30 minutes.
- 5
Draining the Curd
Pour the curds into a colander lined with cheesecloth to drain off the whey. Rinse the curds under cold running water to cool them down.
- 6
Salting
Once drained, return the curds to the pot and add salt. Mix gently to ensure even distribution.
- 7
Molding the Cheese
Transfer the curds into a cheese mold and press down firmly. Let it sit at room temperature for 24 hours.
- 8
Aging
After 24 hours, remove the cheese from the mold and place it in a cool, humid environment (ideally between 50°F - 55°F) for 5 months to age.
Flavoring the Cheese
- 9
Preparing Black Garlic
Peel and finely chop the black garlic cloves.
- 10
Combining Ingredients
Once the cheese is aged, mix the chopped black garlic, honey, and nutmeg into the cheese.
- 11
Molding Again
Transfer the flavored cheese back into the mold for another 24 hours to allow the flavors to meld.
- 12
Final Aging
Remove from the mold and allow the cheese to age for an additional week to develop the buttery, nutty flavors.
