This recipe was originally posted on sexfoodandkettlebells.com, June 13 2012.
YIELD: 1 cup
TIME: 2 hours
4 cups whole sheep milk
3 tbsp raw apple cider vinegar
3 tbsp goat butter, melted
1/8 tsp baking soda
1. Heat milk slowly in a large saucepan over low heat for about 2 hours. Stir occasionally, and ensure it does not boil or stick to the bottom/sides.
2. Add apple cider vinegar drop by drop. Give it a minute or so, and stir. You should see the curds clearly separate from the whey. SO COOL! (If they do not separate, increase the heat a bit, and you should see this occur)
3. Using a cheesecloth folded over a large bowl, spoon in mixture. Let it sit for a few minutes to strain, and remove the cheese and place in a bowl. (If you're a keener, keep the whey and use in cooking the next day.)
4. Add melted goat butter and baking soda, and VOILA!