P'tit Basque: Sp Recipe

Cheese Making Directions

1. 1

   Preparing the Milk

   In a large pot, heat the sheep's milk to 32°C (90°F). Stir gently to ensure even heating.

2. 2

   Adding Cultures

   Once the milk reaches the desired temperature, sprinkle in the mesophilic starter culture and calcium chloride. Stir for 1-2 minutes, then let it sit for 30 minutes.

3. 3

   Adding Rennet

   Dissolve the rennet in a small amount of cool, non-chlorinated water. Add it to the milk mixture and stir gently for 30 seconds. Then, let it sit undisturbed for 45 minutes until a gel-like curd forms.

4. 4

   Cutting the Curd

   Using a long knife, cut the curd into small cubes (about 1 cm). Let it rest for 5 minutes.

5. 5

   Cooking the Curd

   Slowly heat the curds to 38°C (100°F), stirring gently. Once at temperature, maintain it for 30 minutes, stirring occasionally.

6. 6

   Draining the Curds

   Transfer the curds to a cheesecloth-lined mold. Allow the whey to drain for about 1 hour.

7. 7

   Salting the Cheese

   After draining, sprinkle the curds with salt and mix well. Press the curds into the mold and place a weight on top to form the cheese for 6-12 hours.

8. 8

   Aging the Cheese

   Remove the cheese from the mold and place it on a cheese mat. Allow to age in a cool, humid environment for at least 3 months, turning every week.