Bought the milk from a local sheep farmer; they’re a trusted source who looks after their flock well. I heated the milk in a double broiler slowly to reach 170°F (165 is a good [rule to follow](https://extension.oregonstate.edu/sites/default/files/documents/8836/sp50932homepasteurizationofrawmilk.pdf)). Then I added distilled vinegar to curdle the milk. After letting it cool to touch, I poured it into a nut milk bag and drained most of the excess liquid. I added salt and tossed the cheese to distribute while tasting for seasoning. I put a weight on it and stuck it in the fridge overnight. The cheese is dry and crumbly (I find some store-bought QF to be wet and sometimes rubbery), and the sheep’s milk adds such a nice tangy almost-floral flavor. Cheese should keep in the fridge for about 10 days, although I doubt it’ll last that long.
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Bought the milk from a local sheep farmer; they’re a trusted source who looks after their flock well. I heated the milk in a double broiler slowly to reach 170°F (165 is a good [rule to follow](https://extension.oregonstate.edu/sites/default/files/documents/8836/sp50932homepasteurizationofrawmilk.pdf)). Then I added distilled vinegar to curdle the milk. After letting it cool to touch, I poured it into a nut milk bag and drained most of the excess liquid. I added salt and tossed the cheese to distribute while tasting for seasoning. I put a weight on it and stuck it in the fridge overnight. The cheese is dry and crumbly (I find some store-bought QF to be wet and sometimes rubbery), and the sheep’s milk adds such a nice tangy almost-floral flavor. Cheese should keep in the fridge for about 10 days, although I doubt it’ll last that long.
Looks really good!