Ingredients
- 4 liters of sheep’s milk
- 1 teaspoon liquid rennet
- 3 teaspoons water
- Oregano (to season the cheese)
Instructions
- Heat the Milk:
Warm the milk to 35–38°C (95–100°F). Mix the water with the rennet and pour it into the milk. Stir gently and cover the pot with a clean kitchen towel. Let it rest for 4–6 hours until the milk sets and cools. - Cut the Curd:
Once set, cut the curd into small cubes using a knife directly in the pot. - Drain the Curd:
Place a cheesecloth (or touloupani) in a large bowl and pour in the curd mixture. Tie the cheesecloth tightly and hang it in a cool place to drain for about 24 hours. - Prepare the Cheese:
After 24 hours, remove the cheese from the cloth and cut it into 2 cm (1-inch) cubes. - Dry the Cheese:
Salt the cheese cubes and place them on a perforated surface or rack. Cover them with a cheesecloth or netting to protect them from insects.- If sunny weather: Dry the cheese in the sun for 2 days (one day on each side).
- In summer: Dry for 1 day, flipping the cheese halfway through.
- Preserve in Oil:
Once slightly hardened, place the cheese cubes in a clean jar. Sprinkle oregano over the cheese and cover completely with high-quality olive oil. - Let It Mature:
Allow the cheese to rest in the oil for 2 weeks to develop its flavor. - Storage:
Since the cheese is preserved in oil, it does not need to be refrigerated and can be stored at room temperature.
A Taste of Greek Tradition!
Handmade ladotyri is more than just cheese; it’s a piece of Greek heritage. Its rich, creamy texture paired with the aromatic touch of oregano and olive oil is sure to transport you straight to a sunny village in Greece. Enjoy it with fresh bread or a glass of wine for the ultimate Mediterranean experience.
