I have a great family breeder of sheep that makes cheese from 100% - JOINT sheep milk. We brought h

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I have a great family breeder of sheep that makes cheese from 100% - JOINT sheep milk. We brought home a few kilo lump of Velika and since we all missed much as eat and give away, the pound about the rest I made sheep cheese.
Preparation bathroom warehouse of cheese on sheep cheese is longer, because the cheese to mature. It first needs to be washed, dried thoroughly, salt and build the kitchen ventilated place and even 3 times per day with a paper towel to wipe him that it was not the evaporating excess water. After a few days - depending bathroom warehouse on the size of the cheese (I'm letting bathroom warehouse kilo of cheese aged 5 days) cheese matures nicely. bathroom warehouse This can be recognized by smell, on the fifth day I felt that acidic cheese.
Ripened cheese, I had a nice, free from mold and mľandravej crust. Only one party was tougher. Prekrojila him into smaller pieces. The cheese may be twice ground to finely mill or shred. I chose to moderating process, no folding, disassembling and washing and drying the mill would take me some time but also much more space.
And this looks like my sheep cheese. I posolila it a little more, but the way it should be. Finally I put it natlačila boxes. Two, I put in the freezer, third and fourth dose of mom we quickly eaten with bread and redvičkou from the garden. Do you like this recipe?
Valeri, 30 May 2012 16:39 This breeder of sheep in the family They can really only envy :-)). I did it myself a few times domestic sheep cheese, I also got domestic sheep cheese bathroom warehouse and a recipe from the producer of this cheese sheep cheese, here it is: dare cheese, calculate 2% of the weight and put so much salt, but first cheese milled in a meat grinder and together mix well.
babidka, May 30, 2012 at 18:06 The Spoons are a few recipes for sheep cheese - I'm doing it for the third year with this recipe varecha.pravda.sk/recepty/domaca-bryndza/6503-recept.html BRYNDZA did not ... or nestruham but I will put it to work with the cutting blades to chop up beautiful WHICH cheese, salt it, mix it, let several days further mature bathroom warehouse and Package Freeze. Whereas once I'm doing at least 5 kilograms of sheep cheese, so this is pe me, the best option :-)))
deer, May 30, 2012 at 18:08 and I'm making sheep cheese from cow and lumps / buy from a domestic bathroom warehouse breeder kraviciek milk and lump / a is great. He did not have a meat grinder / we vegetarians, so why would we have been / but the ladies in the mixer and then on just enjoying.
duschko, May 31, 2012 at 13:14 Also that year, I have made sheep cheese. Instead I used a mincer and grater that is tastier than taka right of Salas. As to the salt so I daval 2dkg salt per 1 kg of cheese.
Janice June 14, 2013 at 10:51 am WaW ... I had no idea that it can be done goat cheese at home. I'll probably look for necessary ingredients and try it. After reading some articles on the composition and differences in such sheep cheese- www.zdravieastyl.sk/potraviny-a-vyziva/165-majova-bryndza ... I would like to taste the right ...
Catherine, bathroom warehouse September 29, 2013 at 11:18 5 stars! sheep cheese sold in Spain, so it pukusiť want to make at home, but the sheep's cheese would have probably came from a cow draho.Skúsim lumps. I did not know sheep cheese can be freeze-how bathroom warehouse long will last in the freezer? Thank you for answering!
backyard, bathroom warehouse on September 30, 2013 @ 08:38 Katrin week ago I was at my cousin - a farmer and he advised me to do and sheep cheese from cow's milk with added cream to be fatter and as for the freezing, I had sheep cheese and year because I hid in the corner of the freezer and after thawing was tasty. But 3-6 months without a problem. bathroom warehouse
tetrisss, September 30, 2013 at 11:18 I received this spring sheep cheese a little more than I was able consumption and so I zamrazila and I am exceedingly pleased freezing nothing lost none of its taste, I have it frozen after about a quarter kilo in the kitchen translucent foil evening you remove it and let it thaw in the refrigerator bathroom warehouse is as fresh. I think the spring you're back Májová so delayed.
monika9694, on February 23, 2014 19:24 Hi can I ask you opyat to be diluted with water so that you made taka lump? But what you got a glass of water and it dissolves the salt? So I'm making sheep cheese from cow's cheese I let skys and then grate the ... salt and already it does not leave to mature next days ... I am afraid that is not spoiled ... leaves it to ripen in the cold or even warm? Thank you very much I hope I did everything she wrote well and that you help me ...
backyard, on February 23, 2014 @ 20:21 monika9694: for that cup of salt water - yes, it's to thin. But only as needed. We like spreadable sheep cheese, not lumpy. BRYNDZA then be deferred to the refrigerator. If it is a lot, as well as the freezer. There will last a long time without a proper injury. Mature sheep cheese nene