How to Make Delicious Sheep Milk Cheese at Home: Easy Recipe for Homemade Cheese Making

Embarking on the journey of homemade cheese making can be an exciting and rewarding experience, especially when using sheep’s milk. This article will guide you through the process of creating delicious sheep milk cheese at home, exploring the unique characteristics of sheep’s milk in cheese making and comparing it to other milk alternatives. Whether you’re a first-time cheese maker or looking to expand your cheesemaking repertoire, this comprehensive guide will help you master the art of crafting sheep milk cheese.

How is Cheese Made with Sheep Milk?

Sheep milk cheese is traditionally made using a process similar to other types of cheese, but with some key differences due to the unique properties of sheep’s milk. The basic steps involve:

1. Heating the milk
2. Adding cultures and rennet
3. Coagulating the milk to form curds
4. Cutting and stirring the curds
5. Draining the whey
6. Pressing and shaping the cheese
7. Aging (for some varieties)

Sheep’s milk in cheese making offers distinct advantages due to its composition and flavor profile. Let’s explore these benefits in more detail.

Sheep Milk Benefits in Cheese Making

Using sheep’s milk in cheese production provides several advantages:

• Higher fat and protein content: Sheep’s milk contains more fat and protein than cow’s or goat’s milk, resulting in a higher yield of cheese per gallon of milk.
• Smaller fat globules: The fat globules in sheep’s milk are smaller, leading to a smoother texture in the final cheese.
• Rich in nutrients: Sheep’s milk is highly nutritious, containing higher levels of vitamins and minerals compared to cow’s milk.
• Unique flavor profile: Sheep milk cheese often has a distinctive, slightly sweet flavor that sets it apart from cow or goat cheese.

Steps to Coagulate Sheep Milk for Cheese

Coagulation is a crucial step in cheesemaking. Here’s how to coagulate sheep’s milk for cheese:

1. Heat the milk to the appropriate temperature (usually between 86-100°F, depending on the cheese type).
2. Add cheese culture and let it ripen for the specified time.
3. Add rennet (animal or vegetable-based) to initiate coagulation.
4. Let the milk sit undisturbed until a firm curd forms (usually 30-45 minutes).
5. Test for a clean break by inserting a knife into the curd at a 45-degree angle.

Draining Whey in Sheep Milk Cheese Production

Proper whey drainage is essential for achieving the desired cheese texture. Follow these steps:

1. Cut the curd into small cubes using a long knife or curd cutter.
2. Gently stir the curds to release more whey.
3. Allow the curds to settle, then pour off the whey.
4. Transfer the curds to a cheesecloth-lined colander or mold.
5. Let the cheese drain for the specified time, depending on the cheese type.
6. For some cheeses, you may need to press the curds to remove additional whey.

What Makes Sheep Milk Cheese Unique?

Sheep milk cheese stands out from other types of cheese due to several factors:

• Rich and creamy texture: The high fat content in sheep’s milk results in a luxurious mouthfeel.
• Distinctive flavor: Sheep milk cheese often has a slightly sweet and nutty taste.
• Higher yield: More cheese can be made from a given amount of sheep’s milk compared to cow’s or goat’s milk.
• Nutritional profile: Sheep milk cheese is often higher in certain vitamins and minerals.

Comparing Sheep Milk Cheese to Cow and Goat Cheese

Characteristic	Sheep Milk Cheese	Cow Milk Cheese	Goat Milk Cheese
Fat content	Higher	Medium	Lower
Protein content	Higher	Medium	Lower
Flavor	Sweet, nutty	Mild, creamy	Tangy, earthy
Texture	Creamy, firm	Varies widely	Soft, crumbly
Yield per gallon	Higher	Lower	Medium
Digestibility	Easier to digest	May cause lactose intolerance	Easier to digest

Cheese Culture Variations in Sheep Milk Cheese

Different cheese cultures can be used to create various types of sheep milk cheese:

• Mesophilic cultures: Used for many semi-soft and hard cheeses like Manchego and Pecorino Romano.
• Thermophilic cultures: Used for cheeses that require higher cooking temperatures, such as some varieties of Feta.
• Blue mold cultures: Used to create blue-veined sheep milk cheeses.
• Surface ripening cultures: Used for soft-ripened sheep milk cheeses with a bloomy rind.

Home Cheese Making with Sheep Milk

Making sheep milk cheese at home can be a rewarding experience. Here’s what you’ll need:

• Fresh sheep’s milk (raw or pasteurized)
• Cheese culture
• Rennet
• Calcium chloride (if using pasteurized milk)
• Cheese salt
• Cheesemaking equipment (thermometer, curd cutter, molds, etc.)

Key Steps in Making Sheep Milk Cheese

1. Prepare the milk: Heat the milk to the appropriate temperature.
2. Add culture: Sprinkle the cheese culture over the milk and let it rehydrate.
3. Add rennet: Dilute the rennet in cool water and stir it into the milk.
4. Form the curd: Allow the milk to coagulate undisturbed.
5. Cut and stir: Cut the curd into small cubes and gently stir.
6. Drain the whey: Pour off the whey and transfer the curds to a mold.
7. Press the cheese: Apply pressure to remove more whey and shape the cheese.
8. Salt the cheese: Either add salt to the curds or brine the formed cheese.
9. Age the cheese: For aged varieties, store the cheese in proper conditions to develop flavor.

Does sheep cheese taste different?

Yes, sheep cheese does have a distinct taste compared to cow or goat cheese. The flavor profile of sheep milk cheese is often described as:

• Slightly sweet
• Nutty
• Rich and complex
• Tangy (in aged varieties)

The unique taste of sheep cheese is due to the higher fat content and the presence of specific fatty acids in sheep’s milk.

Heating Sheep Milk and Adding Rennet

Proper heating of sheep’s milk and adding rennet are crucial steps in cheesemaking:

1. Heating: Slowly heat the milk to the target temperature (usually between 86-100°F) using a double boiler or water bath to prevent scorching.
2. Adding rennet:

• Dilute the rennet in cool, non-chlorinated water.
• Stir the diluted rennet into the milk using an up-and-down motion.
• Let the milk sit undisturbed for the specified time (usually 30-45 minutes).

The amount of rennet used depends on the type of cheese and the strength of the rennet. Always follow your specific cheese recipe for the correct proportions.

Curding and Draining in Sheep Milk Cheese

After the curd has formed, the next steps involve cutting, stirring, and draining:

1. Cutting the curd: Use a long knife or curd cutter to cut the curd into small cubes (size depends on the cheese type).
2. Stirring: Gently stir the curds to release more whey. Be careful not to break the curds too much.
3. Draining:

• Pour off the whey through a colander lined with cheesecloth.
• Transfer the curds to a cheese mold or form.
• Allow the cheese to continue draining, flipping occasionally for even whey removal.

Aging and Flavor Development of Sheep Milk Cheese

Aging is a crucial step for many types of sheep milk cheese:

• Fresh cheeses: Some sheep milk cheeses are eaten fresh and don’t require aging.
• Short-term aging: Cheeses like Feta may be aged for a few weeks to develop flavor.
• Long-term aging: Hard cheeses like Pecorino can be aged for several months or even years.

During aging, the cheese develops its final texture and complex flavors through the action of enzymes and bacteria.

Benefits of Homemade Sheep Milk Cheese

Making sheep milk cheese at home offers several advantages:

1. Control over ingredients: You can choose the quality of milk and other ingredients.
2. Customization: Experiment with different cultures and aging times to create unique flavors.
3. Freshness: Enjoy your cheese at peak freshness.
4. Cost-effective: Potentially save money, especially if you have access to a small sheep farm.
5. Satisfaction: Experience the rewarding process of creating your own cheese.

Experiencing Fresh Cheese with Sheep Milk at Home

To experience the joy of fresh sheep milk cheese, try making a simple cheese like ricotta or farmer’s cheese:

1. Heat sheep’s milk in a pot on the stove to 185°F.
2. Add lemon juice or vinegar to coagulate the milk.
3. Let it sit for 10 minutes, then pour the curds into a cheesecloth-lined colander.
4. Drain for several hours or overnight in the refrigerator.
5. Season with salt and herbs if desired.

Controlling Fat and Protein Content in Sheep Milk Cheese

The fat and protein content in sheep milk cheese can be controlled to some extent:

• Fat content: Use whole milk for a richer cheese or skim some cream off the top for a lower-fat version.
• Protein content: The protein content is largely determined by the milk itself, but longer aging can concentrate proteins.

Remember that altering the fat content will affect the final texture and flavor of the cheese.

Sustainability and Quality in Homemade Sheep Milk Cheese

Homemade sheep milk cheese can be both sustainable and high-quality:

• Sustainability:
• Use milk from local, ethically-raised sheep.
• Minimize waste by using the whey in other recipes.
• Employ energy-efficient methods for heating and aging.
• Quality:
• Start with the freshest, highest-quality sheep’s milk available.
• Use proper sanitation techniques to ensure food safety.
• Follow recipes carefully and maintain consistent temperatures.
• Age cheeses in appropriate conditions for optimal flavor development.

By focusing on these aspects, home cheese makers can produce exceptional sheep milk cheese that rivals commercial varieties.

In conclusion, making sheep milk cheese at home opens up a world of possibilities for cheese enthusiasts. From the unique properties of sheep’s milk to the satisfying process of creating your own artisanal cheese, this endeavor offers both challenges and rewards. Whether you’re crafting a fresh, tangy Feta or an aged, complex Pecorino, the journey of homemade sheep milk cheese making is sure to be a delicious adventure. So gather your supplies, source some quality sheep’s milk, and dive into the fascinating world of cheese making!