We can make our own cheese that is considered excellent. So, why buy it, since it is very easy to prepare it with our own materials at home where it is always fresh and very delicious.
Writes Sissy Nika – Journalist of Taste and Culture
It started from Crete and spread around the world. Mythology wants it to be the first cheese to be made by Polyphemos. Whatever the truth, we enjoy cheese with our signature.
Creamy cheese
From Kamichena, of the traditional guesthouse Keramos in Zaros Heraklion
Ingredients
3 liters of fresh milk
5 gr rennet
2 tblsp strained yoghurt
Method of preparation
Put the milk in a saucepan and heat it.
Once the milk starts to boil, add the yoghurt and mix it with a wooden spoon.
Add the rennet stirring continuously.
Immediately afterwards we strain the mixture with a cheesecloth and so we separate the juice, i.e. the white broth from our cheese.
Put the cream in a bag of cheese-making cloth and hang it up to strain the liquids in a bowl and dry our cheese.
The place that ‘ the cream matures’ must be well ventilated, cool and especially not coming into contact with the sun.
After 5-7 days remove the cream cheese from the sachet and put it in a jar.
Keep it in the fridge.
We use it on our salads, pasta or risotto.
We can also spread the cheese on rusks and pour them with honey that is a very good match.. we can also use strawberries or walnuts.
