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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the milk in a large heavy pan until lukewarm and stir in the salt. Remove from the heat. | 2. Crush the rennet tablets in a small bowl, add cold water and stir until dissolved. | 3. Slowly pour the rennet liquid into milk, stirring the milk gently. | 4. Cover the pan with a lid and leave at the side of the stove, undisturbed, for half an hour. | 5. When set, break up curds by stirring with a whisk and let the curds settle. | 6. Line a big sieve or colander with a double layer of muslin or cheesecloth. Put it over a large basin to catch the drips. | 7. Ladle the curds into the prepared strainer using a skimming spoon. | 8. Let the curd drain for a while, then scrape down the cheese from the sides of the blow and tie the ends of the cloth together. | 9. Suspend from a hook over a basin and leave to drain at room temperature for about another 6 hours. | 10. Then suspend it from a shelf in the fridge, over a bowl to catch the drips, and leave it for another 12 hours to drain thoroughly. | 11. Turn out of the cloth and store in a sealed container in the fridge for up to 5 days. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	10	cups		1488.4	116.632	76.86	79.788
salt	3	teaspoons		-	-	-	-
rennet tablet	2			-	-	-	-
cold water	1	tablespoon		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.