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.
• 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.
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