One of the things I really enjoy when visiting my father’s village is Galotiri. Galotiri means milk+cheese and it is a spread that combines the flavors of milk+yogurt+cheese. It originates from Thessaly and Epirus (areas in the mainland Greece) and can be found in two variations. The first one, which is considered to be the authentic, is made with sheep’s milk and salt. The shepherds take the milk from the sheep at the end of August when it is the thicker and fattier. They boil it to pasteurize it and add salt. It is then put in big non-reactive containers and is kept at a steady temperature of 18° to 20° C / 64° to 68° F for about 5 days whisking three times a day to help the milk germs do their job faster. After these five days the milk has transformed to a thick batter with a texture between yogurt and soft cheese something like cottage cheese. It is then ready to be consumed and it is stored in the fridge.
Since I consumed outrageous amounts of galotiri when I visited my father’s native place, I decided to give it a try here in Athens too. I also have decided to do both recipes the original one I mentioned to you above and the more domestic, easy to follow and equally tasty one which I will give you below. Regarding the first one, I am still in the process of transforming the milk into cheese and I will let you know on this project in the following posts. I am not sure this will succeed, because I do not have a place with the right temperature to store it and thus I put it in the fridge. But we will see.
Regarding the second one, it is so easy and fast I made it right away and it was a huge success. So, I am giving you this version which can easily be made at home by anyone in this world who has access to yogurt, milk and feta cheese. Yes, feta cheese is a crucial ingredient for this Galotiri.
I think after this, I will continue to consume outrageous amounts of Galotiri even here lol. Galotiri, being a spread, goes perfectly with warm bread or barley rusk or pita bread or feel free to fill the blank! It is as addictive as tzatziki.
Galotiri ( Milk, Yogurt and Cheese Spread)
1100 gr. / 2.5 lb Greek yogurt full fat
100 ml / 3.5 fl oz. full fat milk
500 gr. / 1 lb feta cheese, crumbled
1 tsp salt
Mix everything in a non-reactive bowl and place it in the refrigerator.
Let it stay for 3 to 4 days whisking three times per day.
After these days it is ready to be consumed.
Spread it on a warm slice of homemade bread or any type of bread or pita bread.
Keep the rest in the fridge.
You can add some dried spearmint or dried oregano or any such type of herb if you want to jazz it up a little bit.
- 1100 gr. / 2.5 lb Greek yogurt full fat
- 100 ml / 3.5 fl oz. full fat milk
- 500 gr. / 1 lb feta cheese, crumbled
- 1 tsp salt
- Mix everything in a non-reactive bowl and place it in the refrigerator.
- Let it stay for 3 to 4 days whisking three times per day.
- After these days it is ready to be consumed.
- Spread it on a warm slice of homemade bread or any type of bread or pita bread.
- Keep the rest in the fridge.
- You can add some dried spearmint or dried oregano or any such type of herb if you want to jazz it up a little bit.
- 1100 γρ. γιαούρτι στραγγιστό ή σακούλας πλήρες
- 100 ml γάλα πλήρες
- 500 γρ. φέτα τριμμένη
- 1 κ.γ. αλάτι
- Αναμείξτε τα πάντα σε ένα γυάλινο ή μεταλλικό μπολ και τοποθετήστε το στο ψυγείο.
- Αφήστε το να μείνει για 3 έως 4 ημέρες ανακατεύοντας τρεις φορές την ημέρα.
- Μετά από αυτές τις μέρες είναι έτοιμο να καταναλωθεί.
- Απλώστε το σε μία φέτα ζεστό, σπιτικό ψωμί.
- Κρατήστε το υπόλοιπο στο ψυγείο.
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