Kefalotyri cheese is a delicious, soft cheese made from sheep’s milk. It has a strong flavor and rich texture which many people enjoy. This article discusses how kefalotyri is made in a traditional way!
Curdling the milk
The first step in making kefalotyri cheese is to heat the sheep milk until it reaches a temperature of about 90 °F. Then, bacteria culture (starter), vinegar and rennet are added to the mixture in order to start the process of coagulation. Maintain the temperature at about 120 °F for about 5 minutes. Coagulation is the process by which proteins are changed from a liquid into a solid form.
Pressing the curd
The mixture is allowed to sit for several hours, after which it will have formed a curd and whey. The cheese curd is then cut into small pieces and drain the whey. After this step, Kefalotyri is salted and pressed for 5-6 hours in a mold.
Aging the cheese
After being pressed, the Kefalotyri is then aged for about two months to four months. During this time, it is turned and rubbed with wet salt every few days. During this time, the flavor of the kefalotyri cheese will continue to develop.
The finished product is a soft, yet flavorful cheese that can be enjoyed on its own or used in recipes. Kefalotyri cheese is often used to make a traditional Greek dish called saganaki!