Mother Earth Living

Soft Citrus Sheep Cheese Recipe

Try making this flavorful and nutritious soft citrus sheep cheese recipe.
By Sue Weaver
August 2013
Add to My MSN

This soft citrus sheep cheese is delicious on crackers or bagels.
Photo By Fotolia/Africa Studio
Slideshow


Content Tools

Related Content

3 Favorite Ways to Use Extra Basil

Got tons of extra basil growing in your garden this summer? Try these three excellent ways to use th...

Drink Cherry Juice For a Better Night's Sleep

Sip on cherry juice; sleep soundly. Sleeping soundly through the night could be as easy as sipping o...

A Holiday Favorite: Mini Cheesecake Bites

Check out this recipe for herbal mini cheesecake snacks, garnished with chives and parsley.

Of Limestone and Rainwater

93 Nevins continues to record the consturction of the new structure by describing why the choice of ...

The Backyard Sheep (Storey Publishing, 2013) by Sue Weaver is the go-to reference for everything sheep. From choosing the right breed to making ewe cheese, anyone can learn how to keep sheep. In this excerpt, taken from chapter 12 “Got Milk?", learn how to make soft citrus sheep cheese.

You can purchase this book from the Mother Earth Living store: The Backyard Sheep.

Soft Citrus Sheep Cheese Recipe

• 1/2 gallon milk
• 1/8 to 1/4 cup fresh lemon or lime juice
• Salt (optional)
• Herbs (optional)

1. Heat milk to between 175 degrees and 180 degrees. Hold at that temperature and stir for 30 seconds, then slowly whisk 1/8 cup lemon or lime juice into the hot milk. Cover and let the milk set for 15 minutes until the curd clearly separates from the whey. If it hasn’t separated at the end of 15 minutes, add small amounts of citrus juice until it does.

2. Pour the curds into a colander lined with butter muslin. Tie the corners in a knot and hang the bag to drain into a pan or the sink for several hours until no further liquid is seen coming out of the curds.

3. Remove the cheese from the bag. Add salt and herbs to taste. Store in a covered container in the refrigerator for up to 2 weeks. This soft sheep cheese is delicious on crackers or bagels. You can also purée it in a food processor and add a dash of honey to make a tasty base for fruit dips.

More from The Backyard Sheep
Milking Sheep Basics 

Excerpted from The Backyard Sheep © Sue Weaver, illustrations © Elara Tanguy used with permission from Storey Publishing. Buy this book from our store: The Backyard Sheep.








Post a comment below.

 








Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.