Join the flock in their latest adventures! If you ever wonder, "just how easy cheese making could be?"or "how can i squeeze in cheese making while i already have such a busy schedule?" Today we're going to make some soft sheep's milk cheese, one of my most favorite cheeses to make due to it's wide range of uses in cooking.
(this is the part where I put alot of keywords in :-) Life on a small backyard homestead is always full of surprises. Sheep farming is no different! When raising yarn seeds, one of the benefits is not only fresh sheep's milk cheese, but beautiful handspun yarn, woven into lovely scarves and sweaters! But if weaving naturally colored wool isn't your thing, shetland sheep yarn knits wonderfully as well! Some people may think that sheep are merely woolly rocks, but our pasture puppies are sure to win your heart with their big antics(silly farm animals). Our heritage breed sheep, though hard to come by, have soft, fine wool, that is sustainbly and ethically collected! Renewable, and environmentally friendly, we practice Silvopasture which involves renewing the health of our forest through managed grazing of invasive(eww) brush and planting native trees in lush pastures.
////RECIPE:
1⁄2 gallon(1.8L), Milk(sheep, goat, cow, or chicken; skimmed or whole)
1/16 teaspoon(0.3ml)Culture(MM 100, Buttermilk, Mesophilic or equivalent) opt.
Calcium Chloride, opt.
1/2t (2ml)prepared rennet
To prepare rennet:
3 drops single strength liquid rennet
1/3c(78ml/80gm)Water
On low heat, let's warm up our milk to around 86°F/30°C, If you're using calcium chloride or cultures, let's add them in now. Stirring well to combine and rehydrate your cultures.
After two to three minutes, add in1/2 teaspoon of our prepared rennet to the milk. I like to stir up, down, around till well distributed throughout the milk. I do this for about 20 to 30 seconds.
cover the pot up, rest at room temperature, 8 to 10 hours, overnight, or until the curds form.
Next up, let's ladle these curds into our form or cloth, hang to drip, for 6 to 12 hours or perferred consistency. Remove from form, add salt, and herbs to taste; enjoy or use immediately, if flavored, it helps to let the herbs meld with the cheese 1/2hour to 1 hour prior to enjoying. Store in the fridge for up to two weeks, or freezer for longer(thaw in the fridge).
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///FEATURED SHEEP BREEDS:
Shetland sheep(Wool breed)
East Friesian x Dorset x Tunis(Dairy-Wool breed)
///GEAR:
Camera: Cannon EOS Rebel SL3
Phone: Motorola
DaVinici Resolve Editor
Flipaclip
///MUSIC:
The Last Goodbye by Telecasted
Til I Hear'em Say by NEFFEX (Instrumental)
Field-recorded, ambient farm animals and nature sounds
///CREDITS, ATTRIBUTIONS, JOURNAL ARTICLES, ETC:
cheesemaking.com(cheesemaking supplies, Worldwide)
culturesforhealth.com(cheesemaking supplies, USA-CAN)
glengarrycheesemaking.us(cheesemaking supplies, USA-CAN)
///ASSETS, ATTRIBUTIONS, ELEMENTS, ETC:
Just some basic homemade art stuff, through IbisPiant, FlipaClip.
May have some elements from Hiclipart, Pexels
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///CHAPTERS:
00:00 - Start
00:11 - hello!
00:46 - what type of milk do I use?
02:04 - Tips for late stage lactation milking
02:42 -Tips for using store-bought/heat-treated milk
02:57 - What type of cultures do I use?
03:38 - How do I prepare the rennet?
04:11 - getting it all together
07:59 - How do I fix weak, low yield, soft curds?
10:15 - How do I fix separated curds?
10:54 - How do I fix dry, crumbly curds?