Manchego Cheese Recipe

Cheese Making Directions

1. 1

   Prepare the Milk

   Heat the sheep's milk in a large pot to about 32°C (90°F). Stir gently to ensure even heating.

2. 2

   Add Cultures

   Sprinkle the lactic starter culture over the milk and let it rehydrate for 5 minutes, then stir gently.

3. 3

   Add Rennet

   Dilute the rennet in a small amount of water and add it to the milk. Stir gently for 30 seconds and then stop stirring. Let the milk sit undisturbed for about 30-45 minutes until it sets.

4. 4

   Cut the Curd

   Once the curd has set, cut it into small cubes (about 1 cm). Let it rest for 5-10 minutes.

5. 5

   Cook the Curd

   Heat the curds slowly to 38°C (100°F), stirring gently. Maintain the temperature for about 30 minutes.

6. 6

   Drain the Curd

   Pour the curds into a cheesecloth-lined colander to drain off the whey. Gather the cloth and hang to drain for about 1 hour.

7. 7

   Salt the Curd

   Transfer the curds to a bowl and mix in the salt. Ensure the curds are evenly salted.

8. 8

   Press the Cheese

   Pack the curds into a cheese mold, applying pressure to form a solid wheel. Let it sit for 12-24 hours.

9. 9

   Aging

   Remove the cheese from the mold and place it on a wooden board. Store it in a cool, humid environment to age for at least 3 months.