Sheep cheese, like goat , is an incredibly useful product, the use of which will provide the body with the necessary vitamins, micro- and macro elements, minerals, strengthen immunity and improve health.
Sheep's cheese is made from sheep's milk, which is much more interesting to taste than cow and goat products, and therefore allows for a more original and rich taste of cheese. But such taste qualities are not given for nothing. Sheep must be provided with special care, driving them daily in pastures with fragrant and healthy juicy herbs, and also observing the established regime of the day. In addition, sheep give much less milk than the same goats, let alone cows. From one sheep, even the most dairy breed, it is possible to receive no more than one and a half liters of a product for a day, and more often its quantity varies from 500 to 1000 ml. Therefore, as a rule, cheeses based on sheep's milk are of considerable value and are considered elite.
Sheep cheese can be prepared at home. Of course, for this it is necessary to have your own farm and at least a couple of sheep at the farmstead. And if you are the lucky one, then specially for you we offer recipes for this valuable product at home.
Homemade Sheep Cheese - Recipe
Ingredients:
- sheep milk - 4 liters;
- liquid rennet leaven - 0.25 teaspoons;
- cold water - 25 ml;
- salt neiodirovannaya - to taste;
- boiled water - 230 ml;
- salt sea - 30 g.
Preparation
For the preparation of this sheep cheese, only sheep's milk and rennet are used, which can now be purchased at the pharmacy. In households, such a component is produced independently from a beef or sheep's stomach, and in some cases only the stomach of a young lamb that does not know any other food than milk is used for its preparation.
Mix the warm sheep milk with rennet, diluted in cold water, and leave it for a couple of hours under room conditions. After a while, cut with the help of a sharp knife the fermented milk into cubes and let it stand for another five to ten minutes to separate the whey. Now lining the sieve or colander with a folded four-gauze cut, pour the base of cheese into it and leave another ten minutes. Now collect the edges of the gauze, press on the cheese mass and squeeze a little. Add salt to the curd mass to taste and mix. Water the cheese with a small amount of warm water, mix and then squeeze it again with gauze.
To dry the cheese, we bind the gauze with a sack, place it on a grate installed in a suitable container, place the load on top and leave the structure for twelve hours.
Sheep cheese after that can be salted in brine, getting a kind of cheese . To do this, we prepare the brine, dissolving one part of the salt in five parts of the water, and immerse the cured curd into the resulting salted liquid. We maintain the base of cheese in brine twelve hours, once during this time, turning it over.
After a while, remove the cheese head from the grate and let it dry a little. Where can I use the ready salty soft
In order to make dry solid sheep's cheese, after we have got rid of excess whey, we spread the product on the grate and send it to a dry cellar. The temperature in it should be maintained at 13 degrees. We maintain the product under such conditions from eight to ten weeks or to the desired degree of drying, periodically wiping the surface of the cheese head with a clean cloth moistened in a solution of sea salt.