Ingredients with Measurements:
- 1 liter of sheep milk
- 1 tablespoon of white vinegar
- 1 teaspoon of salt
- 1 tablespoon of chopped fresh herbs (such as thyme, rosemary, and oregano)
Special equipment needed:
- Cheesecloth
- Cooking thermometer
- Large pot
- Mixing bowl
Step-by-step instructions:
1. Heat the sheep milk in a large pot over medium heat until it reaches 85°C.
2. Remove the pot from the heat and add the white vinegar. Stir gently for 1 minute.
3. Cover the pot and let it sit for 10 minutes.
4. Line a colander with cheesecloth and place it over a mixing bowl.
5. Pour the curdled milk into the cheesecloth-lined colander and let it drain for 1 hour.
6. Remove the cheesecloth and transfer the drained cheese to a mixing bowl.
7. Add the salt and chopped herbs to the cheese and mix well.
8. Shape the cheese into a ball or a log.
9. Wrap the cheese in plastic wrap and refrigerate for at least 2 hours before serving.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Draining time: 1 hour
Chilling time: 2 hours
5. Temperature:
Cooking temperature: 85°C
Serving size:
This recipe makes one 250-gram cheese ball or log.
Nutritional information:
Calories: 300
Fat: 20g
Protein: 25g
Carbohydrates: 5g
Fiber: 0g
Sugar: 5g
Sodium: 600mg
Substitutions for ingredients:
- Cow milk can be used instead of sheep milk.
- Lemon juice can be used instead of white vinegar.
- Dried herbs can be used instead of fresh herbs.
Variations:
- Add chopped garlic or shallots to the cheese mixture.
- Roll the cheese ball in chopped nuts or seeds.
- Use different herbs or spices to flavor the cheese.
Tips and tricks:
- Use a cooking thermometer to ensure that the milk reaches the correct temperature.
- Be gentle when stirring the vinegar into the milk to avoid breaking the curds.
- Use a non-reactive pot (such as stainless steel or enamel) to avoid a metallic taste in the cheese.
Storage instructions:
Store the cheese in the refrigerator for up to 1 week.
Reheating instructions:
This cheese is best served cold and does not need to be reheated.
Presentation ideas:
Serve the cheese on a cheese board with crackers, bread, and fruit.
Garnishes:
Garnish the cheese with fresh herbs or edible flowers.
Pairings:
Pair the cheese with a dry white wine or a fruity red wine.
Suggested side dishes:
Serve the cheese with sliced cured meats, olives, and pickles.
Troubleshooting advice:
- If the cheese is too dry, add a tablespoon of milk to the cheese mixture.
- If the cheese is too wet, drain it for a longer time or add a tablespoon of cornstarch to the cheese mixture.
Food safety advice:
- Use pasteurized milk to avoid the risk of foodborne illness.
- Wash your hands and all equipment thoroughly before making the cheese.
Food history:
Ovčia hrudka is a traditional Slovakian cheese made from sheep milk. It is often flavored with herbs and served as an appetizer or snack.
Flavor profiles:
This cheese has a tangy and slightly salty flavor with a hint of herbs.
Serving suggestions:
Serve the cheese at room temperature with crackers or bread.
Related Categories
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Region: Slovak
Taste: Herbaceous, Savory, Tangy, Aromatic, Earthy