Finding pure sheep's milk cheese is difficult, and when I do find it, it is very expensive. Faced with his desire to eat yummy soft, spreadable cheese I have spent some time in the kitchen and came up with the following recipe. This recipe is adaptable and so easy! Enjoy!
16 ounces sheep's milk yogurt (purchase at Whole Foods, or local co-op)
Jelly straining bag or 4 layers of cheese cloth
1 quart (32 ounces / 4 cups) glass wide-mouth jar
OPTIONAL SWEETENERS (choose one)
3 tablespoons Grade B Maple syrup
1/4 cup agave nectar
2 tablespoons pure cane sugar
1/4 cup honey of choice
1/4 cup jam or jelly or fruit preserves of choice, such as fig, cherry, or strawberry
OPTIONAL SAVORY ADDITIONS (choose one)
1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon sea salt
2 teaspoons onion flakes, 2 teaspoons dried chives
2 teaspoons dried basil, 2 tablespoons finely diced dry-roasted walnuts, 1/2 teaspoon garlic powder
- Place 2 cups (16 ounces) sheep's milk yogurt on counter to come to room temperature (72 degrees F).
- Place jelly straining bag into wide mouth glass jar, allowing bag to hang only half way into jar - fold excess bag around jar rim.
- Scoop room-temperature sheep's milk yogurt into straining bag; gather excess bag and gently twist to close; pull twisted top/excess bag to one side of jar and secure to side by place rubber band tightly around rim of jar, being sure that the bag is suspended only 1/2 way into jar.
- Place jar in safe place and drain off the whey for 12 hours or overnight.
- Carefully remove straining bag from jar; gently turn bag inside out and remove ball of soft cheese to serving or storage container. Serve.
To add flavors: Stir desired sweeteners or savory flavor into yogurt at the beginning of step 1.
Servings: about 12 ounces soft cheese
Prep time: 10 minutes
Inactive time: 12 hours
Any animal-based yogurt can be used in this recipe.