HOW TO MAKE SHEEP MILK CHEESE at home (step-by-step) 🧀🐑 Pecorino Romano Cheesemaking Italy Raw Dairy скачать в хорошем качестве

HOW TO MAKE SHEEP MILK CHEESE at home (step-by-step) 🧀🐑 Pecorino Romano Cheesemaking Italy Raw Dairy

In this video 3rd Generation shepherd and Cheesmaker, Gianni Mele teaches us how to make Pecorino (sheep milk) cheese. This video was filmed on the Mediterranean Island of Sardinia, home of the Sardinian Dairy Sheep.‼️WATCH THE FULL DOCUMENTARY HERE: https://bit.ly/shpITALY 📙ORDER my book HERE: https://bit.ly/ShphrdssBOOK ORDER The Art of Natural Cheesemaking: https://bit.ly/4gBIhtq In this video 3rd Generation shepherd and Cheesmake, Gianni Mele teaches us how to make Pecorino (sheep milk) cheese. This video was filmed on the Mediterranean Island of Sardinia, home of the Sardinian Dairy Sheep. Raising Sheep in Italy is the 4th and final episodes in my video series on traditional shepherding in Europe. You can access the full-length version of all 4 documentaries HERE: https://bit.ly/ShpEUROPE Sardinia is a large Mediterranean island west of mainland Italy, with 1.5 million residents and 3.7 million sheep. The breed of sheep raised on the island of Sardinia, is unique to the island, being called, simply, the “Sardinian Dairy Sheep”. Their milk is used to produce the famous Pecorino cheese which is exported all over the world. In Sardinia, I was invited to the farm of Giani Mele, the shepherd and founder of Cassu e Babbu, which is Italian for “the Cheese of My Father”. Giani produces and direct markets artisanal Pecorino cheese, using raw milk from his own flock of pasture-raised Sardinian Dairy sheep. Giani directly manages every step of the cheesemaking and marketing process. From the production of the milk, to the direct selling of his cheeses at premium pricing. Giani’s natural cheesemaking process involves roughly 8 steps: Filtration of the milk. Heating the milk to 36 celsius (97 fahrenheit). Addition of the rennet. Breaking of the curds into rice size pieces (after 2 hours) Heating the curds to 42 celsius (108 fahrenheit). Separation of the curds from the whey. Pressing the curds into the cheese form (which can take multiple days). Brine bath to seal the exterior of the cheese wheel. (not shown in this video, but step by step instructions in Natural cheesemaking, available at Shepherdess.com and is the book I am using as I learn cheesemaking myself - ordering from my shop and not amazon supports my small farm and allows me to make these free videos for you). Enjoy this episode! -the Shepherdess Email me at [email protected] Making Fresh Sheep Milk Cheese: 0:00 How to Make Pecorino Cheese: 0:29 History of Cheesemaking: 0:53 STEP 1 Filtering the Raw Milk: 1:53 STEP 2 Heating the Milk: 3:57 STEP 3 Adding the Rennet: 4:50 STEP 4 Breaking the Curds: 5:31 STEP 5 Heating the Curds: 6:29 STEP 6 Separating the Curds and Whey: 6:49 STEP 7 Pressing the Curds: 7:13 STEP 8 Brine Bath: 8:03 📙ORDER my book for beginner sheep farmers on small acreage HERE: https://bit.ly/ShphrdssBOOK 🔹FOLLOW MY FARM ON INSTAGRAM:   / harmonyfarms.shepherdess   🔹FOLLOW MY FARM ON FACEBOOK:   / harmonyfarmsdorpers