Ingredients
- 6 liters of milk
- Coarse salt
- Juice from 3 lemons
- Olive oil
Tools Needed
- 1 large pot
- 1 cheese mold
- 1 strainer
- 1 muslin cloth (cheesecloth)
Preparation
- Straining the Milk:
Place a strainer lined with a large muslin cloth over a pot. Pour the milk through it to strain, then heat the milk over medium heat while stirring constantly to prevent it from sticking. - Adding Lemon Juice:
While the milk heats up, squeeze the lemons to extract the juice. When the milk begins to froth and rise, add the lemon juice and continue stirring. Turn off the heat and stir gently for a few more minutes. The milk will curdle into large chunks immediately. - Draining the Whey:
Place the strainer with the muslin cloth over the sink. Pour the curdled milk mixture into the cloth to drain the whey. Once the excess liquid is removed, gather the cloth’s edges and transfer the contents into the cheese mold. - Pressing the Cheese:
Smooth the cloth evenly over the curds, place a weight of about 3-4 kg on top, and let it press for approximately 12 hours to fully drain. - Salting the Cheese:
Remove the weight, take the cheese out of the mold, and carefully peel off the cloth. Place the cheese on a plate, sprinkle 3 tablespoons of coarse salt on the surface, flip the cheese, and repeat with another 3 tablespoons of salt. Distribute the salt evenly across the cheese’s surface. - Final Press and Resting:
Cover the cheese with a plate, place a lighter weight of about 1-2 kg on top, and leave it for another 12 hours. Once ready, remove any excess salt, lightly coat the cheese with olive oil, and store it in the refrigerator for 1 week to mature. - Storage:
Keep the cheese refrigerated and enjoy its rich flavor!
A Taste of Tradition
Crafting kasseri cheese at home is a truly rewarding experience. Its creamy texture and the subtle tang of lemon offer a delightful addition to your meals. Enjoy it fresh or let it age for deeper flavors—every bite is a tribute to the beauty of handmade food!
