Kalathaki Recipe

Preparation Steps

1. 1

   Heat the Goat Milk

   In a large pot, gently heat the PDO Lemnos goat milk over medium heat until it reaches about 85°F (30°C). Stir occasionally to prevent scorching.

2. 2

   Add Coarse Sea Salt

   Once the milk is heated, add the coarse sea salt and stir until it is completely dissolved.

3. 3

   Add Rennet

   Dilute the rennet in a small amount of cool, non-chlorinated water. Add this mixture to the milk and stir gently for about 30 seconds. Stop stirring and allow the milk to sit undisturbed for about 30 minutes, or until it has set.

4. 4

   Cut the Curd

   Using a long knife, cut the curd into small cubes (about 1 inch). Let it sit for another 5-10 minutes to firm up.

5. 5

   Drain the Curd

   Line a colander with cheesecloth and carefully ladle the curds into it. Allow the whey to drain for about 30 minutes.

6. 6

   Add Fresh Herbs

   Once the curds have drained, transfer them to a bowl. Stir in the fresh herbs of your choice for added flavor.

7. 7

   Form the Cheese

   Gather the cheesecloth around the curds and form a pouch. Squeeze out any remaining whey and shape the cheese into a round form. Tie the cheesecloth securely.

8. 8

   Salting and Aging

   Rub the outside of the cheese with additional salt and place it in a cool, dry place to age for at least 24 hours. For a softer texture, consume within 3-5 days.