Ingredients
- 1 gallon (4 liters) fresh sheep’s milk (or a mix of sheep and goat’s milk)
- 1/4 teaspoon cheese culture or mesophilic starter
- 1/4 teaspoon liquid rennet (or tablet, according to instructions)
- 1/4 cup cheese salt (non-iodized)
- 1/2 gallon (2 liters) brine solution (6% saltwater)
- Optional herbs for marinating: rosemary, thyme, oregano, bay leaf
- Olive oil (for storing and marinating)
Instructions
- Warm the Milk:
Pour the fresh milk into a large stainless steel pot. Slowly heat it to 86°F (30°C) while stirring gently. - Add Culture:
Sprinkle the cheese culture over the surface of the milk. Let it rehydrate for 2 minutes, then stir gently to mix well. - Add Rennet:
Add the rennet to the milk and stir for about 1 minute. Cover and let the milk sit undisturbed for 45–60 minutes, or until it sets and you get a clean break. - Cut the Curd:
Once the curd is set, cut it into 1/2-inch cubes using a long knife. Let it rest for 5 minutes to firm up. - Cook the Curd:
Slowly heat the curds to 104°F (40°C), increasing the temperature by 2°F (1°C) every 5 minutes while gently stirring. This should take about 30–40 minutes. - Drain the Curd:
Line a colander with cheesecloth and ladle the curds into it. Gather the corners and hang to drain for 4–6 hours, or until the curd is firm. - Salt the Cheese:
Remove the drained cheese, cut it into blocks, and sprinkle all sides with cheese salt. - Brine the Cheese:
Place the cheese blocks into the prepared brine solution. Let them brine for at least 24–48 hours in the refrigerator. - Marinate & Store:
Drain the cheese blocks and transfer them into clean jars. Add herbs and cover with olive oil for extra flavor. Store in the fridge and enjoy within a few weeks.
If you’d like, I can help you adapt this for cow’s milk or add tips for aging it longer. Want that?