Lemon Pinnapple Sheep Cheese Dessert Recipe

I made a version of a italian sheep cheese dessert..

Yesterday I made a lovely batch of fresh soft cheese, I had cultured the milk for a full day, it had a lovely slightly sweet but tangy quality before I made it into soft cheese, I used lemon as my acid and so it turned out as this lovely creamy lemon cheese which just begged to be made into a stunning dessert.

2 pints of Sheep milk made into the cheese was what I used, I didn’t measure it, so I can’t say for sure how much it was but I would guess about equal to a package of cream cheese

I mixed the cheese with a farm fresh egg, half a cup of fresh whole sheep milk, and 1/4th cup of sugar, beating that all well until smooth, then I added diced pinnapple (half a can, crushed would have been much better) and held back 8 oz of pinnapple juice, to which I added one package of knox gelten, which was mixed in and then added to the main dish and it was all mixed well, I think next time I would blend at that point, not just mix well..

Into a pie plate to bake for 45 min in a slow oven at 300, it was nice warn, allowe to cool at room temp and then chill, the chilled was excellent!  I would recommend serving it as a sliceable lovely firm chilled dish..

2012-12-24 2012-12-24 031 002 (600x450)


This entry was posted in Life moves on daily and tagged , , . Bookmark the permalink.

5 Responses to Lemon Pinnapple Sheep Cheese Dessert Recipe

  1. Deb Weyrich-Cody says:

    Sounds delish!
    Glad it set for you; sometimes the enzymes in pineapple can cause trouble…

  2. That looks delicious! I think it needs a crust, though.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s