A traditional soft cheese recipe from Greece
3 liters goats milk
220 grams freshly squeezed lemon juice
3 cloves of garlic, peeled and chopped
8 grams Fresh or dried herbs
2-3 grams chili flakes
5 grams of sea salt
40 grams extra virgin olive oil
*Slowly heat milk to 60 degrees Celsius
*Add lemon juice and stir gently
until the milk mixture starts to separate and gently simmer. (About 8 minutes)
*Strain through cheesecloth and metal strainer. Place a large bowl beneath the strainer to collect the whey.
*Stir in the garlic, herbs, chili’s, salt, and olive oil as the liquid strains through cheesecloth, until most of the liquid is out. Carefully tie the cheesecloth around the cheese tying a knot with the four corners.
*Hang the cheese in your fridge (or place on a plate inside a bowl) to complete the straining process. Let the cheese sit for about 2 hours, carefully untie the cloth and turn the cheese out onto a plate. Drizzle with your best olive oil, enjoy.