It is a small Cretan cheese typically made at home from the milk of domestic animals.
Tyrozouli, or Cretan Home cheese, is a small Cretan cheese typically crafted in households from the milk of domestic animals. It can be enjoyed both fresh and aged, boasting a delicious taste. With fresh tyrozouli, you can create mizithropites and kalitsounia.
Ingredients:
4 litres of milk (goat or sheep)
Rennet: 1 teaspoon sour rennet or 1 wine glass of homemade white vinegar
1 wine glass of water to dissolve the sour rennet
Salt
Procedure:
Drain the milk well with a cheesecloth and add it to the pot. Let the milk simmer and mix with a ladle, adding a pinch of salt. Once it reaches a boil, add the rennet. Stir well and allow it to coagulate. Prepare the moulds and line them with cheesecloth. When the milk has thickened, use a slotted spoon to transfer the curds into the moulds and press them by hand to remove excess liquid. Leave them in the moulds for a day to drain. The next day, remove them from the moulds and salt them generously. Hang them for 4-5 days to dry thoroughly, covering them with cheesecloth to prevent flies from getting in.
Lena Igoumenaki
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