Sheep’s Milk Cheese

Preparation info

  • Difficulty


Appears in


By Ben Shewry

Published 2012

  • About


  • 50 g ( oz) Meredith Dairy sheep’s milk yoghurt (green label)
  • 50 g ( oz) shanklish (see Note), pressed through a fine sieve using a spatula or pastry card
  • table salt, to taste
  • 25 g (1 oz) crisp quinoa


Place the yoghurt in a sieve lined with muslin (cheesecloth) and hang over a bowl in the refrigerator for about 12 hours or overnight to drain off the whey.

Place the hung yoghurt in a bowl and discard the whey. Add the shanklish to the yoghurt and work together with a spatula until smooth. Check the seasoning, then roll into 8 small balls.

When ready to serve, roll the balls in the crisp quinoa.