Sheep's Milk Telemea

Method

1. Heat the sheep's milk in a large pot to 86°F (30°C).
2. Add the buttermilk, starter culture, and calcium chloride. Stir well.
3. Let the mixture sit for 5 minutes to allow the cultures to activate.
4. Add the liquid rennet, diluted in 1/4 cup cool water, and stir gently for 30 seconds.
5. Cover and let sit undisturbed for 18-24 hours until the curd forms.
6. Cut the curd into 1-inch cubes and let sit for 10 minutes.
7. Place the curd in a cheesecloth-lined colander and let drain for 12-18 hours.
8. Once drained, cut the cheese into blocks and salt to taste. Store in a brine solution for 2-3 weeks.