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Sheep's Milk Mozzarella Recipe

Sheep's milk mozzarella, also known as "mozzarella di pecora," is a type of cheese made from sheep's milk instead of cow's or water buffalo milk. This unique variation of traditional mozzarella cheese has a richer, creamier flavor and a slightly tangy taste due to the distinct properties of sheep's milk. Sheep's milk mozzarella is often used in Italian cuisine, particularly in southern regions like Campania and Apulia.

How to Make Sheep's Milk Mozzarella at Home​

Making sheep's milk mozzarella at home requires some basic cheese-making equipment and a little patience. Here's a recipe to get you started:

Ingredients​

  • 1 liter sheep's milk (you can use a combination of pasteurized sheep's milk and rennet)
  • 1/4 tsp liquid rennet (vegetable or animal, as preferred)
  • 1/2 tsp salt
  • 1 tsp citric acid (optional, but recommended for better flavor)
  • Water bath or cheese mold for shaping

Equipment​

  • Cheese mold or form
  • Colander or strainer
  • Cheesecloth or butter muslin
  • Thermometer
  • Measuring cups and spoons

Instructions​

Step 1: Prepare the Milk​

Start by heating the sheep's milk to around 86°F (30°C) in a large pot. If using citric acid, add it now and stir gently for about 45 seconds until fully dissolved.

Step 2: Add Rennet and Wait​

Add the liquid rennet to the milk and gently stir with a spoon for about 30-60 seconds until the mixture starts to coagulate. Allow the milk to sit undisturbed for around 5 minutes, or until it has fully separated into curds (the solid part) and whey (the liquid part).

Step 3: Cut the Curds​

Use a knife or a cheese cutter to cut the curds into small pieces about 1/2 inch in size. This will help release more whey from the curds.

Step 4: Heat and Stir the Curds​

Place the pot with the curds over low heat (around 105°F / 40°C) and gently stir for about 5-10 minutes, until the curds have reached a temperature of around 105°F (40°C). This process will help to develop the cheese's texture.

Step 5: Shape the Mozzarella​

Once the curds are heated through, you can begin shaping them into balls or other desired shapes. Be sure to remove any excess whey from the curds using a cheesecloth or butter muslin before shaping.

Step 6: Enjoy Your Homemade Sheep's Milk Mozzarella!​

After shaping your mozzarella cheese, place it in an ice bath or under cold running water to stop the cooking process and help set its texture. Once cooled, you can serve your homemade sheep's milk mozzarella as is, with a sprinkle of salt, or paired with other Italian dishes like pasta, pizza, or caprese salad.

Tips and Variations​

  • For a more authentic taste experience, use traditional rennet (animal) instead of liquid vegetable rennet.
  • To enhance the flavor of your sheep's milk mozzarella, you can add some fresh herbs like basil or oregano during the shaping process.
  • If you find that your homemade mozzarella is too soft or fragile, try increasing the temperature to around 115°F (46°C) when heating and stirring the curds.

Note: Please be aware that working with cheese requires proper sanitation and equipment care to ensure food safety. Always follow best practices for cheese-making hygiene and storage.