Cottage Cheese from Sheep's Milk
Description
The recipe won't take much time. There are many recipes for cottage cheese or cheese made from sheep's milk. For example, the well-known feta is traditionally made from sheep's milk. To make cottage cheese from sheep's milk, take a liter of homemade fresh milk, pepsin is essential — otherwise the whey won't form, homemade yogurt (you can buy it at the market or at the same store), and salt to taste. You get a fairly firm cottage cheese. It's ideal served with olives, in Greek salad, or as a spread for sandwiches. Serve with herbs and sauce.
Instructions
- 1
Step 1
Heat the milk to 30–32°C (it should not be cold, but slightly cool). Add a tablespoon of homemade yogurt, crush 2 Acidin-pepsin tablets into powder, pour cold water over them, and after an hour add to the milk. After just 30 minutes, the milk had curdled and turned into a thick, smooth slab of clabber, with cloudy whey floating on top.
- 2
Step 2
Leave the clabbered milk at room temperature to stand for 24 hours. Then cut that same smooth slab into squares.
- 3
Step 3
Stir the "squares" twice with a few minutes between each stir, and pour everything through cheesecloth.
- 4
Step 4
Then hang the cheesecloth so the whey can drain off.
- 5
Step 5
Let the cottage cheese drain well for half a day.
- 6
Step 6
Transfer the cottage cheese to a clean container and add salt.
- 7
Step 7
From one liter of milk, about 200 grams of cottage cheese resulted. The excess whey drained off.
- 8
Step 8
Ready-made cottage cheese can stand at room temperature for another day, and then it is best stored in the refrigerator.
- 9
Step 9
This is how the cottage cheese made from sheep's milk turned out.