Turns out that I made a basic lactic Sheep Cheese.. and I even followed the basic’s without really knowing what I was doing it, right down to not pressing the cheese. What is even more funny to me, is that they show photos of this cheese rolled in herbs..   It would appear that the lactic naturally working in the raw aged milk was able to overrule the added yogurt culture that I added.

http://www.cheesemaking.com/LacticChz.html

Lactic cheese or Acid Set cheese differs from the firmer rennet set cheeses in that they rely primarily on the activity of the bacteria converting lactose to lactic acid causing the proteins to cling together and thus form a curd.

The milk will take much longer to coagulate for a lactic cheese at 16-24 hours and at a much higher acid level of.4-.5% (pH 4.8-5.0) then the rennet set cheese which only requires 10-30 minutes and very low acid levels of .17-.15% (pH 6.5-6.6).

The lactic cheese will result in a weaker curd because the higher acid causes much of the calcium that normally forms firm cheese bonds to run off with the draining whey. As a result only small cheeses can be made and spontaneous drainage is the only means of removing moisture. No pressing can be used for these cheeses.