Oscypek

• 3 liters sheep's milk
• 1 cup sour cream
• 1 tablespoon rennet
• 2 teaspoons salt
• 1 tablespoon smoked paprika
• 1 tablespoon fresh herbs (e.g., thyme or oregano)
• 4 pieces wooden skewers

Method

1. 1

   Heat the sheep's milk in a large pot until it reaches about 35°C (95°F).

2. 2

   Add the sour cream to the warm milk and stir gently.

3. 3

   Sprinkle the rennet over the mixture and let it sit undisturbed for about 30 minutes to curdle.

4. 4

   Once curdled, cut the curds into small cubes and let them sit for another 10 minutes.

5. 5

   Gently heat the curds while stirring slowly until they reach 40°C (104°F). Then drain the whey.

6. 6

   Season the curds with salt, smoked paprika, and fresh herbs, then mix well.

7. 7

   Shape the curds into small balls or ovals, then mold them onto skewers.

8. 8

   Grill the skewered cheese over medium heat for about 5-7 minutes on each side until golden brown.