How to make
Boil the milk in a water bath. This is done in order not to burn it, as it will spoil the taste of the yellow cheese.
As the amount is more than needed, two cheeses can be made.
When it is ready to boil, add salt and stir.
You should add the citric acid with constant stirring. You will immediately notice how the milk is forming into large lumps and the whey is separated. Leave it for 5 minutes on the heated hob.
Prepare a deep dish and cover it with a piece of gauze, moistened and drained in advance.
Carefully pour in the hot skimmed milk and lift the gauze from the four ends.
Tie it in a convenient place to drain and tighten it as much as possible to speed up the process. This is necessary if you want to then shape the cheese or put it into a mold - it must be done while it's hot.
Therefore, even if you let it drain for longer in the gauze, it will take its form.
Immediately transfer it into a mold or box that you have prepared for this purpose. Press it down well to make it thick and let it cool.
After two hours, your homemade yellow cheese can be taken out and cut and it is ready to eat.
Depending on the qualities of the sheep's milk that you have used, you will get about 500-800 g of wonderful homemade yellow cheese. Store it in a tightly closed container in the refrigerator.
With whey you can make cottage cheese or make delicious mekitsi and pitas. Keep it in a cool place too.
Now you know that making homemade yellow cheese from sheep's milk is not complicated at all.
Enjoy your meal!
