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    Sheep's Milk Cheese Marinated in Olive Oil and Chilli

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    Sheep's Milk Cheese Marinated in Olive Oil and Chilli

    Great served with lamb, grilled veggies and warm pitta, this delicious, garlicky soft cheese is made in a jiffy, but it does need to drain for 24 hours in the fridge. It can then be used straightaway, or marinated.

    • Preparation time: 10 minutes, plus 24 hours
    • Total time: 10 minutes, plus 24 hours

    Serves: 6


    • 900g Sheep's milk yogurt
    • 2 tbsp Fresh thyme leaves
    • 3 Garlic cloves, crushed
    • 1–2 tsp Chilli flakes
    • 2–3 Fresh thyme sprigs
    • 100ml Light extra virgin olive oil (or to cover)


    1. Season the pork well. Heat 1 tbsp olive oil in a large saucepan and brown the meat for 5–6 minutes. Remove the pork from the pan and pour out any used oil. Pour the remaining oil into the pan and add the lemon and garlic.
    2. Stir-fry for 2–3 minutes, until golden. Add the sage and cook for another minute. Return the pork to the pan and pour over the milk; bring to the boil. Place a lid on the pan, leaving a little opening to allow steam to escape.
    3. Simmer over a gentle heat for 2 hours, until the meat is cooked and the sauce has curdled into nuggets (keep the heat low, or the milk will reduce too quickly to fully cook the pork). Remove the pork and slice; season the sauce to taste.
    4. Form the cheese into rough walnut-sized balls. Layer them in the jar, adding the chilli flakes and thyme as you go. Cover with olive oil and refrigerate. Will keep for 1 month.

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