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Name: Traditional Manouri Cheese
Prep time: 45 min
Cook time: 240 min
Yield: 6
Cuisine: Greece
Ingredients: 1 gallon Sheep's milk (whole, raw or pasteurized); 1 packet Mesophilic starter culture (approx. 1/4 teaspoon); 2 drops Liquid rennet (diluted in 1/4 cup non-chlorinated water); 1/2 cup Calcium chloride solution (if using pasteurized milk); 1 cup Heavy cream (optional, for a richer texture); 1 tablespoon Non-iodized salt (plus more for brine)

Manouri

Greece

Various

A Greek semi-soft cheese made from sheep's or goat's milk, often served as a dessert cheese with honey or fruit.

Cheese

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Ingredients

Sheep's milk

goat's milk

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