Loading...
Tirozouli – homemade Cretan cheese
Tyrozouli is a traditional, homemade Cretan cheese typically made from goat or sheep's milk, though the recipe works perfectly with cow's milk as well. While it is rarely found in commercial markets, it is surprisingly easy to make at home. With its delicate, mild flavor and low salt content, this white cheese is highly versatile; it can be enjoyed fresh or matured, served as an accompaniment to meals, or used as an ingredient in various recipes. What makes Tyrozouli unique is that it is crafted without rennet, using only lemon juice or vinegar, or even fig sap for curdling (Ancient Technique Cheese). Because of this natural process, it is a perfect choice for vegetarians.
What you will need
- 4 liters whole milk (goat, sheep, or cow; pasteurized is fine, but avoid ultra-pasteurized).
- Freshly squeezed lemon juice from approx. 4 lemons (~120 ml, strained/no pulp) or white vinegar.
- Salt to taste.
- Fresh or dried herbs (optional).
- 1 glass of chilled water (from the fridge).
- Cheese mold or colander lined with cheesecloth.
1The recipe step to step
- 1
Pour the milk into a large pot and heat until it reaches 90°C or is just about to boil. Stir constantly to prevent scorching at the bottom of the pot. Once the milk reaches the right temperature, gentle bubbles will form and the surface will look foamy. Remove from heat.
- 2
Pour the lemon juice or vinegar over the surface of the milk and stir gently. You will notice curds beginning to form immediately. The mixture should separate into white curds and a yellowish liquid called whey.
- 3
After 1-2 minutes, once you see a "clean break" (clear separation), pour the cold water around the edges of the pot to lower the temperature.
- 4
Let it stand for 10 minutes. Place the mold or colander over the sink or a large pot.
- 5
Using a slotted spoon, transfer the curds into the mold in layers. Season each layer with salt to taste. At this point, you can also add other seasonings, such as fresh or dried herbs. Gently fold the salt and herbs into the curds with a spoon. This helps the texture become softer, smoother, and creamier.
- 6
Allow the cheese to drain in the mold/strainer for 1 hour
- 7
Remove the cheese from the mold, wrap it in paper towels, and place it in a covered bowl.
- 8
For a hard grating cheese (ideal for pasta): Line a plate with paper towels. Remove the cheese from the mold, sprinkle salt over its entire surface, place it on the plate, and store it in the fridge. On the second day, replace the paper towels, flip the cheese over, and put it back in the fridge. Repeat this process for 10 days. By the end, the cheese will develop a firm yellow rind while remaining white and hard on the inside.
Bon Appetite - Kali orexi
Tips & Notes
- •Fresh cheese will stay fresh for one to two weeks, becoming slightly firmer each day.
