Very roughly written recipe: 2 gal sheep milk 1/2tsp rennet single strength 1/4c sheep buttermilk (cultured) 2 spoonfuls of sheep yogurt Mix cultures into milk, heat to 80f, add rennet, cut when ready into 1/2"cubes, slowly heat to 100f, stirring occasionally, set for 5 mins, bag curds, drain 1 hour, break curds up, salt, wrap in cloth, press, at 10lbs for 10 min, flip, redress, then 20 lbs for 1 hour, flip redress, press at 50 lbs for 10 hours, undress, salt, dry, wax, and age :)
Let's wax some cheese! My partner needed some fridge space, so I decided to whip up some cheese, decided on fresh sheep's milk cheddar, now it's ready to wax, and age:D (more info in the alt) #cheesemaking #homedairy #sheepmilk #milkalternatives #dairysheep #cottagecrafts
