Kasseri Recipe

Cheese Making Directions

1. 1

   Prepare the Milk

   In a large pot, combine the cow milk and sheep milk. Heat the mixture gently to 32°C (90°F), stirring occasionally.

2. 2

   Add Rennet and Citric Acid

   Once the milk reaches the desired temperature, dissolve the rennet and citric acid in a small amount of cool water and add it to the milk. Stir gently for about 30 seconds.

3. 3

   Let Curd Set

   Cover the pot and let the milk sit undisturbed for about 30-40 minutes, or until a firm curd forms.

4. 4

   Cut the Curd

   Once the curd has set, cut it into small cubes (about 1 cm) using a long knife. Allow it to rest for 5 minutes.

5. 5

   Cook the Curd

   Gently heat the curds to about 42°C (108°F) while stirring gently. Maintain this temperature for about 20 minutes, stirring occasionally.

6. 6

   Drain the Curds

   Pour the curds into a cheesecloth-lined colander to drain the whey. Rinse with cool water and allow to drain for about 10 minutes.

7. 7

   Add Salt

   Transfer the curds to a bowl and mix in the salt thoroughly. Adjust salt to taste.

8. 8

   Mold the Cheese

   Press the curds into a cheese mold lined with cheesecloth. Press down to remove excess whey and shape the cheese. Let it sit for several hours at room temperature.

9. 9

   Aging the Cheese

   Remove the cheese from the mold and place it in a cool, humid environment for aging. Allow the cheese to age for at least 2 weeks for optimal flavor.