Making Authentic Greek Manouri Cheese at Home

Ingredients

4 litres of sheep's milk
1 litre of goat's milk
2 tablespoons of lemon juice
1/2 teaspoon of salt
2 tablespoons of natural yoghurt (as a starter)
10 litres of cold water

Steps and instructions

Combine the sheep's milk and goat's milk in a large pot.
Heat the mixture on a medium stove until it reaches a temperature of 32°C (90°F), stirring regularly.
Add the yoghurt starter and stir well to mix.
Leave the pot on the stove and maintain the mixture at 32°C (90°F) for one hour.
Add lemon juice and salt, stirring gently.
Increase the heat slowly until the temperature reaches 38°C (100°F). At this point, curds will start to form. Continue heating and stirring for another 10 minutes.
Remove from heat and let it sit undisturbed for an hour to allow the curds to fully develop.
Drain the curds using a cheesecloth, making sure to reserve the whey. Let it drain for 5 hours.
The solid part left in the cheesecloth is the Manouri cheese. The cheese should be refrigerated and can be used within two weeks.

Tools for making

Large pot - A pot large enough to hold the milk and accommodate stirring.
Thermometer - A food thermometer to monitor and ensure the correct temperature is maintained.
Cheesecloth - A fine mesh cloth used for straining the curds from the whey.
Colander - A large colander to hold the cheesecloth and facilitate draining.
Cheese mold - A cheese mold or a small container can be used to shape the cheese, if desired.
Cheese press - A cheese press, if you prefer a firm Manouri cheese.
Kitchen timer - A timer to help keep track of the process and ensure accurate timings.
Stirring spoon - A long-handled spoon for stirring the milk and curds.

Recipe variations

Adding herbs or spices to the cheese mixture, such as dried oregano, basil, or thyme, for added flavor.
Using different types of milk, such as cow's milk or buffalo milk, for a variation in taste and texture.
Experimenting with different starters, like buttermilk or kefir, to achieve a unique tanginess.
Adding chopped olives or sun-dried tomatoes to the cheese mixture for a Mediterranean twist.
Using a combination of different citrus juices, like orange or lime, instead of lemon juice for a different citrus flavor profile.
Adding grated garlic or minced onions to the cheese mixture for a savory kick.
Including chopped fresh herbs, such as parsley or dill, in the cheese mixture for added freshness.
Using flavored salts, like smoked sea salt or truffle salt, to enhance the taste of the cheese.
Infusing the milk with spices like cinnamon sticks or whole cloves during the heating process to impart a subtle spiced flavor to the cheese.
Experimenting with different shapes or molds to give the cheese a unique presentation.

Recipe overview

Get ready to create your very own Manouri cheese from the comfort of your home with our simple and straightforward recipe. Manouri is a traditional, semi-soft Greek cheese made primarily from sheep's milk with a touch of goat's milk. Its texture is creamy and its flavor is mildly tangy - it's simply perfect for a cheeseboard, salads, or even on its own. Our recipe will guide you through the process, step by step, starting from heating the milks, adding the yogurt starter and lemon juice, all the way to the curdling and draining process. By the end, you'll have a homemade cheese that is not only delicious but also something you can proudly say you made yourself. Expect a hands-on cooking experience and an opportunity to learn how to make a unique and tasty cheese. So, grab your ingredients and let's start this cheese-making adventure!

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 goat's milk is not available. However, the combination of both types of milk gives Manouri its unique flavor and texture.
Can I use store-bought yoghurt as a starter?
No, it is recommended to use natural yoghurt as a starter. This contains the necessary live bacteria cultures to help with the fermentation process.
What can I do with the whey that is leftover?
You can use the whey in various ways such as adding it to soups, smoothies, or using it as a substitute for water in bread or dough recipes. It is a nutritious ingredient with many possibilities.
How long does Manouri cheese last?
Manouri cheese can be stored in the refrigerator and should be consumed within two weeks for the best flavor and texture.
Can I use lemon juice substitutes like vinegar?
While lemon juice is the traditional choice, you can use vinegar as a substitute if needed. However, please note that it might slightly alter the taste of the final product.

Serving dishes and utensils

Large pot - Needed to heat and mix the milk.
Cheesecloth - Used to drain the curds and separate them from the whey.
Thermometer - Essential for monitoring and maintaining the temperature of the milk.
Stirring spoon - Used to mix the milk and other ingredients during the cheese-making process.
Colander - Helps separate the curds from the whey during drainage.
Refrigerator - Used to store the Manouri cheese after it is made.

Origin stories

Dating back to the ancient times of Greece, Manouri cheese has carved its own niche in the world of gastronomy. This semi-soft, fresh white whey cheese, hailing from Thessaly and Macedonia, is a byproduct of Feta cheese production. Traditionally, it was the shepherds who first discovered the art of Manouri cheese-making, utilizing the leftover whey from the Feta production. They added fresh milk to the whey and heated it, forming the curds that would become Manouri. This ingenious way of ensuring nothing went to waste resulted in a cheese that is rich in flavor and smooth and creamy in texture. Today, the taste of Manouri evokes the pastoral landscapes of Greece, carrying with it the legacy of its humble, shepherd origins.

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.