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Manchego aged first stage in a light red wine brine

Manchego aged first stage in a light red wine brine

Manchego waxed and ready to age for several months now:)

Manchego waxed and ready to age for several months now:)

I forget to update, but after a week about in the wine, I think it's ready to age(I waxed it, but maybe I'll soak it more next time...) #cheese #sheepcheese #milksheep #dairysheep

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Chhhhheeeeeese(manchego and mozz)

Chhhhheeeeeese(manchego and mozz)

One manchego in the press, and a long form mozzarella getting shaped, down to milking two sheep, everyone else gets the same routine as if getting milked so they will continue to load up and stand for milking in the spring #sheepcheese #traditionalmozzarella #sheepmilk #homemadecheese

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Sheep's milk semi-hard cheese(Gouda style)

Sheep's milk semi-hard cheese(Gouda style)

Snooz of a Shetland Sheep ewe(also helped make the cheese)

Snooz of a Shetland Sheep ewe(also helped make the cheese)

Are you gouda? Aka, quick it's the last month of milking, gotta figure out what to make till spring, 😩🐑💗 #sheepcheese #diycheese #homemadecheese #sheepfan #sheep #mealplanning

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I like butter🧈

I like butter🧈

Getting ready to do it all over again(skimming cream)

Getting ready to do it all over again(skimming cream)

Time to press!

Time to press!

This week's butter came to 10.2oz/290gm butter, then skim the next batch and off to cheesing,I want to do a fun rind in a Gouda-style, what type of rinds are your favorite? Wine/Ash/Beer or maybe even a nettle or spice rub? #sheepcheese #dairy #homecheesemaking #yummy

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I usually make this is in half gallon batches. It's super delicious, totally recommend to grab your nearest woolly companion and try it)
(Inspired from the Home cheesemaking book)
Quick Mozz
1/2 gal milk(2qts/1855g)
2.5g(1/2t) Citric acid powder dissolved in 1/2c cool water
1g liquid rennet diluted in 1/4c water(0.9 if you have a scale that goes that low)
salt(sea salt/cheese salt) opt.
*Quick tip notes: use the curds next day or within a few days, heat up the curds in a pot and continue on with your stretching & shaping your cheese, enjoy fresh, or frozen for longer term storage
Today's yield was: 9oz/265g cheese

I usually make this is in half gallon batches. It's super delicious, totally recommend to grab your nearest woolly companion and try it) (Inspired from the Home cheesemaking book) Quick Mozz 1/2 gal milk(2qts/1855g) 2.5g(1/2t) Citric acid powder dissolved in 1/2c cool water 1g liquid rennet diluted in 1/4c water(0.9 if you have a scale that goes that low) salt(sea salt/cheese salt) opt. *Quick tip notes: use the curds next day or within a few days, heat up the curds in a pot and continue on with your stretching & shaping your cheese, enjoy fresh, or frozen for longer term storage Today's yield was: 9oz/265g cheese

It's a mozzarella, but sheep! (Sparkles are a side effect of being in the presence of sheepies goodness) Recipe link in alt, also I made a video guide: youtu.be/laerijuS1QY
#sheepcheese #sheepmilk #diycheese #homedairy

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I give you sheep cheese with black truffle.
#WhereHaveYouBeenAllMyLife
#spanishfood #sheepcheese #vegasotuélamos

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Lovely provisions from our local farmers market #farmersmarket #buylocal #sheepcheese #organic

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Sheep's milk based mozzarella heralding in the new year, sparkler in the background

Sheep's milk based mozzarella heralding in the new year, sparkler in the background

Let's make this year, your year for slowing down, learning new things, & finding happiness in the small moments #sheepcheese #sheepmilk #dairysheep #mozzeralla

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God flibbin' dang it! The cool cheese-tasting tour has a two-person minimum. What am I—a cheese-loving loser traveling alone—supposed to do? #sadinUSA #sheepcheese

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