How to make
Pour the milk into a suitable pot and place it on the stove to warm up. Its temperature should reach about 36-38 degrees.
It is easiest to measure with a thermometer, but if you do not have one, you can dip your finger and it should be able to stay inside without burning it. This is the right temperature. The milk is then removed from the hob.
Add 18 drops of cheese yeast to three liters. This is six drops per liter. Add the yeast to the warmed sheep milk and stir.
Cover the pot with a lid and wrap it, preferably with a woolen blanket, for three hours. After that, the milk is unwrapped and poured into gauze to drain well.
When already it has drained, the gauze can be tightly fastened and placed in a special cheese mold. If you do not have one, the gauze is tightened very tightly, to form a bundle and it is hung until the next day.
The cheese is removed from the gauze and it is immediately ready for consumption. If you like it salty, or you want to preserve it, make brine in which the cheese is crumbled.
It can stay in it for months without being left in the fridge. The brine is made from six liters of water in which one kg of sea table salt is diluted.
The homemade sheep milk cheese is super delicious!
