Ladotyri Recipe

Cheese Making Process

1. 1

   Prepare the Milk

   In a large pot, combine the goat milk and sheep milk. Heat the mixture gently until it reaches about 35°C (95°F).

2. 2

   Add Rennet

   Remove the pot from heat and add the rennet. Stir gently for about 30 seconds, then allow it to sit undisturbed for about 30-45 minutes, or until the curd forms.

3. 3

   Cut the Curd

   Once the curd has formed, cut it into small cubes using a long knife. Let it rest for 5-10 minutes.

4. 4

   Cook the Curd

   Gently heat the curds over low heat and stir occasionally. Gradually increase the temperature to about 42°C (108°F) and maintain for about 30 minutes.

5. 5

   Drain the Curds

   Once cooked, pour the curds into a cheesecloth-lined colander to drain off the whey. Gather the cheesecloth and form a pouch, letting the whey drain for about an hour.

6. 6

   Salt the Cheese

   After draining, transfer the curds to a bowl and mix in the salt thoroughly. Form the curds into a wheel or desired shape.

7. 7

   Press the Cheese

   Place the cheese in a cheese mold and press it for several hours to shape it and remove excess whey.

8. 8

   Store the Cheese

   Once pressed, remove the cheese from the mold and brush the surface with olive oil. Store in a cool, dry place or refrigerate. Let it mature for at least 1-2 weeks before consuming.