Manouri Recipe

Cheese Making Directions

1. 1

   Preparing the Milk

   In a large pot, combine the sheep and goat milk. Heat over low to medium heat until the temperature reaches about 32°C (90°F).

2. 2

   Adding Rennet

   Remove the pot from heat and add the rennet, stirring gently for about 30 seconds. Allow the mixture to sit undisturbed for about 30 minutes until a gel-like curd forms.

3. 3

   Cutting the Curd

   Using a sharp knife, cut the curd into small cubes, about 1-inch in size. Let it rest for another 10 minutes.

4. 4

   Cooking the Curd

   Gently heat the curds over low heat while stirring gently to help them firm up. Heat until the curds reach 40°C (104°F) and maintain that temperature for about 30 minutes.

5. 5

   Draining the Curd

   Carefully pour the curds into a cheesecloth-lined colander and let them drain for about 1 hour. Gather the cheesecloth and form a pouch, squeezing out excess whey.

6. 6

   Adding Salt and Cream

   Transfer the drained curds to a mixing bowl. Add salt and cream, mixing gently until combined.

7. 7

   Molding the Cheese

   Pack the mixture into a cheese mold or a small container, pressing down firmly to remove air pockets. Cover and refrigerate for at least 12 hours.

8. 8

   Serving

   Once the cheese has set, remove it from the mold. It can be enjoyed fresh, sliced, or crumbled over salads and dishes.