What You’ll Need
- 6 liters of sheep’s milk
- 1 large pot
- 1 wooden spatula
- 1 cheesecloth
- 1 whisk
- 1 cheese mold
- 1 thermometer
- Rennet (follow the package instructions for quantity)
- Coarse salt
- A wooden board for drying the cheese
Instructions
- Prepare the Milk:
Line a colander with the cheesecloth and strain the milk into the pot. Heat the milk, stirring continuously with the wooden spatula to prevent sticking, until it reaches 85°C (185°F). - Cool the Milk:
Remove the pot from the heat and allow the milk to cool to 34°C (93°F). Stir occasionally to ensure even cooling. - Prepare the Rennet:
In a wine glass, mix water with ½ teaspoon of powdered rennet. Stir well until the rennet dissolves completely. - Add the Rennet:
Once the milk reaches 34°C, pour in the rennet mixture and stir. Cover the pot with a lid and a towel to maintain a stable temperature. Let it sit undisturbed until the milk sets, about 1 hour. - Cut the Curd:
When the curd resembles a jelly-like consistency, cut it into chickpea-sized pieces using a whisk. Let it rest for 10 minutes to allow the whey to rise to the surface. - Heat the Curd:
Reheat the curd gently over medium heat, stirring slowly with the wooden spatula. Heat until the temperature reaches 50-52°C (122-126°F) and the curd forms a solid mass. - Shape the Cheese:
Divide the curd into 2-3 pieces. Place each piece into the mold, pressing and kneading to remove any air pockets. Repeat until all the curd is in the mold, smoothing the surface by hand. - Apply Pressure:
Place a weight of 3-4 kg (6-8 lbs) on the cheese and leave it for 30 hours. - Salt the Cheese:
After 48 hours, remove the cheese from the mold. Coat it with coarse salt on all sides except the one touching the drying board. The next day, flip the cheese and salt the other side. - Optional Additional Salting:
For a spicier flavor, salt the cheese again on both sides.
A Taste of Tradition!
Making handmade Graviera cheese is a rewarding experience that brings the flavors of tradition to your table. Whether you enjoy it fresh or aged, the rich and nutty taste of this cheese will elevate any dish or snack. Enjoy the fruits of your craftsmanship!
