If you love cheese, you’re going to adore Kasseri Cheese! This delicious, mild cheese hails from Greece and brings a taste of the Mediterranean to your table. Kasseri is made from sheep’s milk, making it a unique addition to various dishes. Historically, this cheese has been a staple in Greek cuisine, often used in traditional recipes and served during special occasions. Its creamy texture and slightly tangy flavor make it perfect for melting, grating, or simply enjoying on its own. It’s popular in many countries, not just Greece, because it pairs so well with a variety of foods!
Ingredients
| Ingredient | Quantity |
|---|---|
| Raw Sheep Milk | 1 gallon |
| Rennet | 1/4 teaspoon |
| Salt | 1 tablespoon |
| Citric Acid | 1/4 teaspoon |
| Fresh Goat Milk (optional) | 1 quart |
Note: If you can’t find raw sheep milk, you can use a combination of cow’s milk and goat’s milk for a similar taste.
Step-by-Step Instructions
- Prepare the Milk: In a large pot, heat the sheep milk slowly over low heat until it reaches about 85°F (30°C).
- Add Citric Acid: Sprinkle the citric acid into the milk while stirring gently. Continue heating until it reaches 95°F (35°C).
- Mix in Rennet: Dissolve the rennet in a small amount of warm water and add it to the milk. Stir gently for about 30 seconds.
- Let It Set: Cover the pot and let it sit undisturbed for 30 minutes. The milk will curdle and form a soft gel-like consistency.
- Cut the Curds: Using a knife, cut the curds into 1-inch squares. Let them rest for another 5-10 minutes.
- Heat the Curds: Slowly heat the curds to 105°F (40°C), gently stirring for about 15 minutes.
- Drain the Curds: Pour the curds into a cheesecloth-lined colander and let them drain for about 30 minutes.
- Add Salt: Transfer the drained curds to a bowl, sprinkle them with salt, and mix gently.
- Mold the Cheese: Pack the curds into a cheese mold and press it down firmly. Leave it to set for at least 4 hours.
- Store: Remove the cheese from the mold and store it in the refrigerator. Enjoy your Kasseri Cheese within a week!
Nutritional Information
| Nutrient | Amount | Daily Value (%) |
|---|---|---|
| Calories | 100 | 5% |
| Protein | 6g | 12% |
| Carbohydrates | 1g | 0% |
| Fats | 8g | 12% |
| Calcium | 20% RDI | 20% |
Tips and Tricks
- Experiment with Flavors: Try adding herbs or spices to your cheese mixture for a unique twist!
- Use Proper Temperature: Always check the temperatures while heating milk for the best results.
- Common Mistakes: Don’t rush the step where the curds set – patience is key to getting the right texture.
FAQs
What is Kasseri cheese made from?
Kasseri cheese is primarily made from sheep’s milk, but you can also use goat milk for a similar flavor.
How long does Kasseri cheese last?
If stored properly in the refrigerator, Kasseri cheese can last about a week or more. Just keep it wrapped tightly!
Can I use cow’s milk instead?
Yes! While traditional Kasseri is made from sheep’s milk, you can use cow’s milk mixed with goat’s milk for a similar texture and taste.
Is Kasseri cheese good for melting?
Absolutely! Kasseri cheese melts wonderfully and is great for dishes like pizza and grilled cheese sandwiches.
What do you serve with Kasseri cheese?
Kasseri cheese pairs well with fruits, honey, and various breads, making it a perfect addition to cheese platters!
Can I freeze Kasseri cheese?
While it’s best enjoyed fresh, you can freeze Kasseri cheese. Make sure it’s wrapped tightly to prevent freezer burn.
Is Kasseri cheese spicy?
No, Kasseri cheese is not spicy. It has a mild and slightly tangy flavor that appeals to many cheese lovers.
Can I make Kasseri cheese without rennet?
Rennet helps in the curdling process, but if you’re looking for a vegetarian option, you can find vegetable rennet at specialty stores.
How do you use Kasseri cheese in recipes?
You can use it in gratin dishes, melt it on top of pasta, or enjoy it fresh with crackers or fruit.
What makes Kasseri cheese different from other cheeses?
Kasseri is unique due to its creamy texture and distinct flavor that comes from being made primarily with sheep’s milk, which sets it apart from many other cheeses.
Can Kasseri cheese be eaten raw?
Yes! Kasseri cheese is delicious when enjoyed raw, served with bread, olive oil, or even fruits.
Now that you know how to make this delightful cheese, why not give it a try? Enjoy the process and the tasty results!
