Mastering the Art of Making Kefalotyri Cheese at Home

Ingredients

4 liters of goat's milk
1 liter of sheep's milk
1/2 cup of natural liquid whey (can be substituted with 1/4 cup of fresh lemon juice)
1 tablet of rennet, dissolved in 1/4 cup of cool, chlorine-free water
1/4 teaspoon calcium chloride, dissolved in 1/4 cup of cool, chlorine-free water (only if using pasteurized milk)
1 tablespoon cheese salt

Steps and instructions

Sterilize all the equipment you will use in hot, soapy water. This includes the pots, thermometer, knife, stirring spoons, and cheese mold.
Combine the goat's milk and sheep's milk in a large pot and heat on medium to 86 degrees Fahrenheit (30 degrees Celsius) while stirring regularly.
Add the natural liquid whey (or fresh lemon juice) to the milk while stirring.
If you are using pasteurized milk, add the dissolved calcium chloride at this point and stir well.
Add the dissolved rennet tablet to the milk, stirring gently in an up and down motion for about 1 minute.
Cover the pot and leave it undisturbed at room temperature for 1-2 hours, or until the milk has set and a clean break can be achieved.
Cut the curd into 1/2 inch cubes, then let them rest for 5 minutes.
Slowly heat the curds to 104 degrees Fahrenheit (40 degrees Celsius), stirring gently and regularly to prevent the curds from matting together.
Maintain this temperature and continue stirring for 20-30 minutes, or until the curds are firm.
Transfer the curds to a colander lined with fine cheesecloth, then let them drain for 5 minutes.
Transfer the curds to a cheese mold lined with cheesecloth and add the cheese salt, then press at 10 lbs for 15 minutes.
Remove the cheese from the mold, flip it, and press at 20 lbs for 12 hours.
Remove the cheese from the mold, then let it air dry at room temperature for 1-3 days, or until the surface is dry to the touch.
Age the cheese at 50-55 degrees Fahrenheit (10-13 degrees Celsius) and 85% humidity for 3-4 months. Turn the cheese weekly to ensure even aging.
Once the cheese has aged, it can be enjoyed as is or used in cooking.

Tools for making

Large pot - Used for heating and combining the milk
Thermometer - To monitor and maintain the milk temperature
Knife - For cutting the curds into cubes
Stirring spoons - To gently stir the milk and curds
Cheese mold - Used to shape and press the cheese
Cheesecloth - Lined in the colander and cheese mold to strain and shape the cheese

Recipe variations

Using different types of milk such as cow's milk or a combination of cow's and goat's milk.
Adding herbs or spices to the cheese before pressing, such as dried oregano, thyme, or crushed red pepper flakes.
Experimenting with different aging techniques, such as waxing the cheese for a smoother rind or rubbing it with olive oil for a more rustic look.
Adding flavorings to the cheese during aging, such as soaking it in red wine, brandy, or honey.
Using different shapes and sizes of cheese molds to create unique presentations.
Smoking the cheese during the aging process to add a smoky flavor.
Adding roasted garlic or caramelized onions to the curd before pressing.
Using a combination of different salts, such as sea salt or flavored salts, to enhance the cheese's flavor.
Exploring different cheese cultures or starter cultures for added complexity in flavor.
Adding nuts, such as toasted almonds or walnuts, to the cheese for added texture and flavor.

Recipe overview

Kefalotyri, a traditional Greek cheese, is known for its robust and salty flavor profile. This hard, pale yellow cheese is made from a mix of goat's and sheep's milk, and it's a favorite in many Greek dishes. With its tangy and slightly pungent taste, Kefalotyri is perfect for grating over dishes or frying for a delightful snack. Our recipe will guide you through the process of making your own homemade Kefalotyri. Expect a hands-on experience where you'll need to monitor temperatures, cut curds, and allow the cheese to age for several months. It's a rewarding process with a delicious outcome that's well worth the effort. Enjoy your homemade Kefalotyri as a table cheese, grated over pasta, or fried in olive oil for a real delight.

Common questions

How long does it take to make Kefalotyri?
The total time required to make Kefalotyri is approximately 4-5 months, including the aging process.
Can I use different types of milk?
Yes, the recipe calls for a combination of goat's milk and sheep's milk. However, you can experiment with different ratios or variations of milk, but it may affect the taste and texture of the cheese.
What can I use as a substitute for natural liquid whey?
If you don't have natural liquid whey, you can substitute it with an equal amount of fresh lemon juice.
What is rennet and where can I find it?
Rennet is an enzyme used to coagulate the milk and form the curds. It can be found in specialty cheese-making stores or online.
Do I need to use calcium chloride?
Calcium chloride is only necessary if you are using pasteurized milk. It helps improve curd formation and texture. If you are using raw or unpasteurized milk, you can omit it.
How do I know if the milk has set?
The milk will set when you can achieve a clean break, meaning when you insert a knife into the curd and it cuts cleanly without leaving a milky residue.
Can I use a cheese press instead of weights and a mold?
Yes, if you have a cheese press, you can use it instead of weights and a mold. Follow the manufacturer's instructions for pressing the curds.
How do I store the aging cheese?
To age the cheese, store it in a cool, humid environment with a temperature of 50-55 degrees Fahrenheit (10-13 degrees Celsius) and 85% humidity. A cheese cave or dedicated aging fridge is ideal.

Serving dishes and utensils

Cheese Knife - A sharp knife with a narrow blade and pointed tip, specifically designed for cutting and serving cheese.
Cheese Board - A wooden or marble board used for serving and displaying cheese, typically with enough space to arrange and cut the cheese.
Cheese Grater - A utensil with sharp-edged holes used for grating the hard Kefalotyri cheese into finer shreds.
Cheese Slicer - A tool with a thin, flat blade used for slicing the Kefalotyri cheese into thin, even slices.
Cheese Fork - A small, two-tined fork used for serving or holding down the cheese while slicing.
Cheese Dome - A glass or plastic cover used to protect and preserve the cheese when served.
Cheese Markers - Small labels or tags used to identify different types of cheese when serving a variety.
Cheese Plane - A tool with a flat, thin blade used for cutting thin, even slices of cheese.
Cheese Wire - A thin, taut wire attached to handles, used for slicing through larger blocks of cheese.
Cheese Cleaver - A heavy, broad-bladed knife used for cutting large, hard cheeses.

Origin stories

Kefalotyri, a cheese of Greek origin, has long been a beloved staple in Greek cuisine. Legend has it that this cheese was first crafted in the Byzantine era, making it one of the most ancient of Greek cheeses. Crafted predominantly from goat's and sheep's milk, the tradition of its creation has been passed down through generations, capturing the essence of rural life in Greece. The name itself, "Kefalotyri", means "head cheese", hinting at its traditional shape. Today, it's not just an integral part of Greek meals, but also serves as a tangible connection to the past, a savory slice of history, reminding us of the timeless beauty of Greek culture.

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.