Pecorino sardo fatto in casa!!! Buonissimo - Ricetta completa!

Heat the sheep's milk to 37-38 degrees Celsius using a thermometer.

Add 1 tablespoon of liquid rennet to the milk, stirring well.

Cover the pot and let the milk rest for 30-40 minutes to form curds.

After resting, uncover the pot to find the milk has turned into curds.

Cut the curds into large cubes using a long knife.

After 23 minutes, check the temperature of the curds and raise it to 55 degrees Celsius.

While the temperature rises, break the curds into pieces about the size of a grain of rice using a whisk or wooden spoon.

Once the desired temperature is reached, push the curds to the bottom of the pot with your hands to compact them and release excess whey.

Cut the compacted curds into large pieces again with a long knife.

Transfer the curds into prepared molds, pressing them well to compact and release more whey.

After pressing, let the cheese rest for about an hour with a weight on top to help it dry and expel more whey.

Prepare the whey by heating it to 90-92 degrees Celsius for the 'baptism of the whey'.

Dip the cheese in the heated whey, covering all sides to aid in aging.

Let the cheese dry for a couple of hours in a cool place or refrigerator.

Salt the cheese by massaging fine salt onto all surfaces, then return it to the mold and keep it in a cool place for 12 hours.

After 12 hours, rinse the cheese in cold water to remove excess salt.

Dry the cheese with absorbent paper and place it on a wooden board to age.

Aging can last from 10 days to 90 days.

Equipment Needed

Allergens