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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Other => Topic started by: Woolie on February 23, 2013, 05:22:03 AM
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I am looking for some advice. I have been milking of my sheep that can't feed her lamb. She is giving almost 1/2 gallon a day and her baby is not drinking it all. I started freezing the excess milk. I would like to make cheese from it, but I'm at a loss what kind to make. I am fairly new to cheese making some I'm looking for something that won't be too complicated or has to be aged for a long time. I would appreciate any help that you can give. I am open to practicing on cow's or goats milk since sheep's milk is scarce. I'm excited at the prospect so if all goes well I may milk a few other ewes too.
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I think there are more milk solids in sheep's milk (roughly double?) compared to cow's and goat's. So, you should get twice as much cheese from the same amount of milk. I would think a semi-lactic would be a good way to go. You could probably make some with the left over you get from a couple days (i.e. if you could get a litre of the milk) you could make a small semi-lactic, with white mould. I've made a semi lactic blue that worked well with cow's milk. Semi-lactics are pretty low effort, and only require a few minutes a day.
- Jeff
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Ten days after lambing the milk becomes suitable for human consumption and cheese fabrication. Why not just make a lactic cheese? Simple enough and really good after four days. You can sterilize the milk in bottles too. Jeff is right about the solids in the milk's compostion.
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Thank you! Great advice. I knew that they were higher in solids and fat, but my biggest fear was wasting it on something too difficult for my level of expertise. I didn't want to make something like feta, ricotta or yogurt. I will do some more research on those cheeses. Do you have any recipes you can recommend?