How to Make PECORINO CHEESE at Home Like an Italian CheeseMaker

By Vincenzo's Plate · 240 min

Ingredients

Instructions

1. Pour the sheep milk through a metal strainer into the cooking pot to keep the heavy cream out. Add the whey and stir.
2. Over medium heat, warm the milk to 40°C (104°F), stirring now and then. Remove the pot from the heat once it reaches this temperature.
3. Dissolve the powdered rennet in a small cup of water until fully dissolved. Stir it evenly into the milk, stir the pot well, cover and rest for 20 minutes.
4. Uncover and touch the curd a few times with a finger. If it comes away clean, it is ready.
5. Cut the curd in the pot into small squares with a knife to separate solids from whey. Cover and wait 15 more minutes.
6. Whisk the curd into small, uniform pieces, stirring slowly at first and then whisking faster. Cover and rest for another 10 to 15 minutes.
7. Reach into the bottom of the pot and gently push the curd into one solid mass, squeezing it together as you gather it.
8. Lift out one large piece at a time and place it into straining containers set inside a larger container to catch the liquid.
9. Press the curd firmly with your fist to force out the whey, then flip the cheese and keep pressing.
10. Dip the pressed cheese briefly in the pot water, lift it out, and press again.
11. Refrigerate for 24 hours.
12. After 24 hours, salt the cheese lightly on all sides with coarse salt.
13. Store the cheese uncovered in a wooden bowl in the fridge at 10°C (50°F) and 67-80% humidity for at least 3 to 4 months to season fully.
14. When seasoning is complete, the cheese is ready. Vacuum-seal it to stop seasoning and keep it longer in the fridge.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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