How to make Beestling Farmer Cheese


Beestings Farmers Cheese

2 pints [20 ounces] new milk
1 cup [8 ounces] Beestings Milk * Colostrum (1st day if possible but can use up to day 3)

Combine the two milks together.

beestingcheese1

In a large heavy flat-bottomed ideally steel pan bring quickly to just under a boil.. traditionally, you would stop at this point, take off the heat, let it sit till it curds up and eat fresh as is (this cheese would need to be chilled in the fridge and eaten within 2 days)

beestingcheese2

However I went a little more modern, I added in 1/4th cup of lemon juice to add acid to the mix and I will sprinkle in 1/2 a tsp of salt into the cheese itself. I will still chill it in the fridge and I am quite sure it will be used up within a day or two.

beestingcheese3

please note, you should use steel spoons and tools when possible, I just gave my wooden a good salt scrub before I used it.. Its one of those do as I say, not as I do 🙂 moments here on the blog!

beestingcheesecurd

I am greatly looking forward to putting this lovely fresh sheep to use in the kitchen..  This recipe could be used for first freshened cow milk, goat milk or sheep milk.

 

This entry was posted in local food, odd bits, raw milk, Sheep Milk, Sheep Milk Cheeses and tagged , , , . Bookmark the permalink.

6 Responses to How to make Beestling Farmer Cheese

  1. I have 2 sheep and I can’t wait to try this recipe! I learn something new every day! Great post!

  2. I haven’t tried making cheese with sheep milk…but have made something similar with cow and goat milk. Looks great!

    • Making it with the colstrum milk really changes the color and flavour.. So good.. I like sheep milk for cheese making in all ways but I am going to enjoy pulling out all my fancy Beestling recipes over the next three days till we switch over to milk. Sheep milk is very rich and its very high in solids compared to other kinds of milk so you need less milk to get more yogurt/more cheese and it makes amazing ice cream.. so good

  3. I, too, haven’t ever used sheep milk for cheese – this was super interesting! Thank you!

    • In Europe, you must have a percentage amount of Sheep milk used in Traditional Feta Cheese. Glad you found it interesting, I look forward to making different kinds once the rest of the milking sheep come on line and the lambs are weaned.

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