Authentic Greek Kasseri Cheese Making Recipe: A Detailed Guide

Ingredients

1 kg of sheep's milk
200 g of goat's milk
1/4 teaspoon of lipase powder
1/2 teaspoon of liquid calcium chloride
1/2 teaspoon of liquid rennet
1/4 cup of non-chlorinated water
1 tablespoon of cheese salt
Cheese wax (for preservation)
Special equipment: cheese press, cheese mat, cheese mold, cheese thermometer, long knife for curd cutting

Steps and instructions

Combine the sheep's milk and goat's milk in a large pot and slowly heat up to 32°C (90°F) using a cheese thermometer.
Dilute the lipase powder in a little non-chlorinated water and add it to the milk, stirring gently.
Dissolve the calcium chloride in a little non-chlorinated water and add it to the milk, stirring gently.
Dissolve the rennet in a little non-chlorinated water and add it to the milk, stirring gently. Let the milk sit undisturbed for about 1 hour until it forms a firm curd.
Cut the curd into 1 cm (0.5 inch) cubes using a long knife. Let it sit for 5 minutes to firm up.
Slowly heat the curds to 38°C (100°F), stirring gently. This should take about 30 minutes. Let the curds sit for 5 minutes.
Drain the curds into a cheese mold lined with a cheese mat. Press the curds at 5 kg (11 lbs) of pressure for 15 minutes.
Remove the cheese from the mold, flip it, return it to the mold, and press at 15 kg (33 lbs) of pressure for 12 hours.
Remove the cheese from the mold, and brine it in saturated brine (saline solution) for 6 hours per kg of cheese.
Air dry the cheese at room temperature for 1 to 3 days, until it is dry to the touch.
Wax the cheese and age it at 10-12°C (50-54°F) for at least 60 days. Make sure to flip the cheese every few days for even aging.

Tools for making

Cheese press - Used to apply pressure on the cheese during the pressing stage.
Cheese mat - Placed in the cheese mold to drain whey and allow air circulation around the cheese.
Cheese mold - Used to shape and compact the curds into a specific form.
Cheese thermometer - Essential for monitoring and maintaining the correct temperature throughout the cheese-making process.
Long knife for curd cutting - Used to cut the curd into uniform cubes.

Recipe variations

Smoked Kasseri: After the aging process, you can cold smoke the cheese for a few hours to add a smoky flavor.
Herbed Kasseri: Add herbs such as thyme, rosemary, or oregano to the cheese curds before pressing for a flavorful variation.
Spicy Kasseri: Mix in some crushed red pepper flakes or diced jalapenos to the milk before making the cheese for a spicy kick.
Garlic Kasseri: Add minced garlic to the milk during the heating process to infuse the cheese with a delicious garlic flavor.
Whole Milk Kasseri: Instead of using a combination of sheep's milk and goat's milk, you can use whole cow's milk for a milder taste.
Vegetarian Kasseri: Substitute plant-based rennet for the traditional rennet to make this cheese suitable for vegetarians.
Gluten-Free Kasseri: Ensure that all the ingredients, including the lipase powder and calcium chloride, are gluten-free for those with gluten sensitivities or allergies.
Crusted Kasseri: Roll the aged cheese in various coatings such as crushed nuts, herbs, or even spices to create a unique crust.

Recipe overview

Kasseri cheese is a traditional Greek cheese renowned for its unique flavor and texture. It's made predominantly from sheep's milk with a small portion of goat's milk, lending it a subtle tanginess that sets it apart from other cheeses. In this recipe, you will be guided through the process of making homemade Kasseri cheese. This involves a careful process of heating milk, adding specific enzymes, cutting and heating curds, pressing, and brining. The cheese is then air-dried and waxed for preservation. The final step of the process is aging the cheese for at least 60 days to allow its flavors to fully develop. It's a labor of love that requires patience but results in a truly unique cheese that is perfect for grating over dishes or simply enjoying on its own. Get ready to delve into the world of cheesemaking and create your very own batch of Kasseri cheese. The process may be lengthy, but the outcome is a rewarding culinary experience. Enjoy the journey!

Common questions

Can I use only sheep's milk instead of a combination of sheep's and goat's milk? Yes, you can use only sheep's milk if you prefer. However, the addition of goat's milk adds a unique flavor profile to the cheese.
Where can I find lipase powder, calcium chloride, and rennet? These ingredients can typically be found at specialty cheese-making supply stores or online.
What can I use as a substitute for cheese salt? If you don't have cheese salt, you can use non-iodized salt as a substitute. Just be sure to adjust the amount to taste.
Can I skip the waxing step? Waxing the cheese helps to preserve it and prevent mold growth. If you don't have cheese wax, you can alternatively vacuum-seal the cheese or store it in an airtight container in the refrigerator.
Can I age the cheese for a shorter period of time? Kasseri cheese is typically aged for a minimum of 60 days to develop its characteristic flavor and texture. However, if you prefer a milder cheese, you can certainly taste it earlier and adjust the aging time to your preference.
What can I do with Kasseri cheese? Kasseri cheese is versatile and can be enjoyed in various ways. It can be sliced and eaten on its own, melted in sandwiches or on top of dishes, or used as a flavorful addition to recipes like grilled cheese sandwiches, pizzas, or cheese dips.

Serving dishes and utensils

Cheese knife - A specialized knife with a sharp blade for cutting and serving the Kasseri cheese.
Cheese board - A wooden or marble board used for serving and presenting the Kasseri cheese.
Cheese grater - A tool used for grating the Kasseri cheese, allowing it to be easily sprinkled or melted.
Cheese slicer - A tool with a flat, adjustable blade used for slicing thin and even slices of Kasseri cheese.
Cheese dome - A glass or plastic cover used to protect and showcase the Kasseri cheese when serving.
Cheese markers - Small labels or flags used to indicate the type of cheese, perfect for a cheese platter presentation.
Cheese fork - A fork with two or three prongs used for serving and handling pieces of Kasseri cheese.
Cheese paper - Specialized paper used for wrapping and storing the Kasseri cheese, helping to maintain its freshness.
Cheese slicer wire - A replacement wire for a cheese slicer, used when the original wire becomes dull or breaks.

Origin stories

Kasseri, a delightfully tangy cheese, has its roots in the rich culinary culture of Greece. It's believed to have originated in the mountainous regions of Thessaly and Macedonia, where traditional cheese-making practices have been passed down through generations. The use of sheep's and goat's milk gives Kasseri its unique taste and texture, honed over centuries. What makes Kasseri truly special, however, is the process of aging. The cheese is typically aged for at least three months, but connoisseurs will tell you that the longer it ages, the more complex and flavorful it becomes. So the next time you savor a slice of Kasseri, remember, you're not just indulging in a cheese, but a culinary tradition steeped in history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.