Ingredients
- 3 liters of sheep’s milk
- 2 drops of rennet diluted in 6 tablespoons of water
- 2 tablespoons of sheep’s yogurt with skin
Instructions
- Heat the Milk:
Pour the milk into a pot, heat it to 85°C (185°F), then let it cool to 35°C (95°F). - Add the Yogurt:
Stir in the yogurt until it dissolves completely into the milk. - Add the Rennet:
Pour the diluted rennet into the mixture and stir well. - Let it Set:
Cover the pot and let it sit undisturbed at room temperature for 15-20 hours. - Strain the Mixture:
Place a strainer inside a pot, line the strainer with a cheesecloth, and pour in the mixture, which will resemble yogurt. - Drain the Cheese:
Gather the cheesecloth, tie it tightly, and hang it to allow all the liquids to drain for 10-12 hours. - Finish the Cheese:
After draining, transfer the cheese to a bowl. Add a pinch of salt or your favorite herbs for extra flavor, if desired. - Bonus Tip:
Use the whey left in the pot to make mizithra cheese for a zero-waste kitchen!
A Culinary Delight!
This homemade cream cheese is a testament to the simplicity and charm of traditional recipes. With its creamy texture and customizable flavor, it’s perfect for spreading on bread or adding to your favorite dishes. Enjoy the wholesome taste of handmade goodness!
