Sheep Milk Cheese - Beginner Kashkaval Recipe

Hey there, fellow food adventurers! Ever dreamed of making your own sheep milk cheese at home? You’ve come to the right place! Forget bland, mass-produced dairy – we’re diving into the rich, tangy, and utterly delicious world of homemade Kashkaval-style sheep milk cheese. This isn't just a recipe; it's your beginner-friendly guide to crafting a truly special product right in your kitchen.
On this page, you'll discover:
A simple, home-kitchen recipe for a Kashkaval-style sheep milk cheese (one canonical method).
How to buy good sheep milk cheese or Kashkaval in the US if you don’t want to make it.
The main benefits and downsides of sheep milk cheese versus cow cheese.
How Kashkaval fits into the different types of sheep milk cheese.
Easy serving ideas (including how to fry slices like Bulgarian pub-style cheese) without giving a second full recipe.
So, what exactly is sheep milk cheese? Simply put, it's cheese made from the milk of sheep. But don't let that simple definition fool you – its flavor is anything but! Expect a richer, tangier, and often more buttery taste compared to cow or goat cheese. It tends to be creamier and more concentrated, a delightful treat for your taste buds.
Now, let's talk about Kashkaval-style cheese. With roots deep in the Balkans and Eastern Europe, Kashkaval is a semi-hard cheese that's celebrated for its versatility. It’s perfect as a table cheese for slicing, and it truly shines as a cooking cheese because it melts beautifully and fries to a golden perfection. Think of it as your new go-to for anything from a simple snack to a gourmet dish. When should you choose sheep milk cheese over cow cheese? It's fantastic in salads, incredible for snacking, perfect for grating over your favorite pasta, and, as you'll soon discover, absolutely divine when fried.

Ingredients

• Sheep Milk: 1 gallon (approximately 3.8 liters) – whole, pasteurized (not ultra-pasteurized). If 100% sheep milk isn't available, you can use a sheep-dominant mix with a small portion of goat or cow milk, but 100% sheep milk is ideal for the truest Kashkaval-style flavor and texture.
• Rennet: 1/4 teaspoon liquid rennet (or 1/4 rennet tablet dissolved in 1/4 cup cool, non-chlorinated water). Ensure your rennet is fresh and active.
• Mesophilic Starter Culture (Type II or MA 400 series): 1/8 teaspoon (for a safe, controlled fermentation and consistent flavor development).
• Cheese Salt (Non-iodized): 2-3 tablespoons (for brining)

Directions

1. Heat & Prepare the MilkPour your sheep milk into a large, heavy-bottomed pot. Slowly warm the milk over medium-low heat to 86°F (30°C), stirring gently to prevent scorching. Use a reliable thermometer to monitor the temperature precisely. This initial warming creates the perfect environment for your culture.
2. Add Culture and RipenOnce the milk reaches 86°F (30°C), sprinkle the mesophilic starter culture evenly over the surface of the milk. Let it rehydrate for 1-2 minutes, then gently stir it in with an up-and-down motion for about 1 minute. Cover the pot and let the milk ripen for 45-60 minutes, maintaining the temperature as best as possible (you can turn off the heat and cover tightly, or use a warm water bath). During this time, the culture will start to acidify the milk, preparing it for curd formation.
3. Add Rennet and Set the CurdAfter ripening, gently stir the milk again. Add the diluted rennet solution, stirring thoroughly with an up-and-down motion for 30 seconds. Stop stirring completely. Cover the pot and let the milk sit undisturbed at 86°F (30°C) for 45-60 minutes, or until you achieve a "clean break." To test for a clean break, insert a clean knife into the curd at an angle and lift gently. If the curd breaks cleanly around the knife and separates, leaving clear whey in the cut, it's ready.
4. Cut and Cook the CurdsUsing a long knife, cut the curd into 1/2-inch cubes. First, make parallel cuts, then perpendicular cuts, and finally, angle the knife to make horizontal cuts, creating a grid of cubes. Let the curds rest for 5 minutes. Then, slowly and gently raise the temperature to 102°F (39°C) over 30-40 minutes, stirring occasionally to prevent the curds from matting together. The curds will shrink and firm up during this "cooking" phase.
5. Drain, Form, and Lightly PressPlace a colander lined with cheesecloth over a large bowl to catch the whey. Carefully transfer the curds into the cheesecloth-lined colander. Allow the curds to drain for 15-20 minutes, gently gathering the corners of the cheesecloth to form a ball. Transfer the curds (still in the cheesecloth) to a cheese mold or an improvised mold (like a small container with holes for drainage). Apply light pressure (e.g., a plate with a 2-3 lb weight on top) for 30 minutes. Flip the cheese, redress it in the cheesecloth, and press again with slightly more weight (e.g., 5-7 lbs) for 2-3 hours, flipping every hour. The goal is a smooth, firm block of cheese.
6. Texture & Visual Cues at Each Stage:
7. After cutting: Curds should be distinct, jiggly cubes, surrounded by yellowish whey.
8. After cooking: Curds will feel firmer, more resilient, and will have shrunk noticeably. They should squeak slightly when squeezed.
9. After draining/pressing: The cheese block should be cohesive, smooth, and firm to the touch, with a consistent texture.
10. Brine and Short-AgePrepare a brine solution by dissolving 2-3 tablespoons of cheese salt in 4 cups of cool, non-chlorinated water. Submerge your pressed cheese block in the brine for 6-12 hours, depending on your desired saltiness and the size of your cheese. Flip the cheese halfway through brining. After brining, pat the cheese dry and place it on a clean mat or rack in a food-safe container. Store it in your refrigerator (ideally at 50-55°F/10-13°C, but a regular fridge works for short aging) for 3 days to a few weeks. Flip the cheese daily to encourage even drying and aging. Your homemade Kashkaval-style cheese is best enjoyed young for a milder flavor, or aged slightly longer for more depth.
11. How Much Cheese You’ll GetFrom 1 gallon of sheep milk, you can expect to yield approximately 1 to 1.5 pounds (about 450-680 grams) of homemade Kashkaval-style cheese. Sheep milk is known for its higher milk solids, meaning it yields significantly more cheese per gallon than cow or goat milk!