Kalathaki Limnou Recipe – Greek Special
Kalathaki Limnou, also known as Limnos cheese, is a traditional Greek cheese from the island of Limnos. It is a semi-hard cheese with a unique flavor profile.
- Prep Time1 hr
- Cook Time2 hr
- Perform Time2 hr
- Total Time5 hr
Kalathaki Limnou Ingredients :
- Milk: 4 liters (preferably whole cow’s milk; goat’s milk can also be used for a different flavor)
- Rennet: 1/4 teaspoon (liquid or tablet form; follow the instructions on the packet for exact measurement)
- Cultures: 1/4 teaspoon of mesophilic starter culture (e.g., MA4001 or MA4002)
- Salt: 2 tablespoons (non-iodized salt, like sea salt or kosher salt)
- Calcium Chloride: 1/4 teaspoon (optional, but helps with coagulation if using pasteurized milk)
Equipment
- Large stainless steel pot
- Thermometer
- Cheese ladle or slotted spoon
- Cheese mold (round or square)
- Cheese mat or clean cloth
- Cheese press (optional, but helps in forming the cheese)
- Cheese knife or long knife
- Cheese aging container (for storing the cheese during aging)
How to make Kalathaki Limnou:
Prepare the Milk: Pour the milk into the large pot and slowly heat it to 32°C (90°F). Stir occasionally to prevent scorching.
Add Cultures: Sprinkle the mesophilic starter culture over the milk and let it rehydrate for about 1-2 minutes. Stir it gently into the milk using an up-and-down motion. Allow the milk to ripen for 60 minutes at 32°C (90°F).
Add Calcium Chloride (if using): Dilute the calcium chloride in a small amount of water and add it to the milk. Stir gently.
Add Rennet: Dilute the rennet in a small amount of water (about 1-2 tablespoons) and add it to the milk. Stir gently for about 30 seconds, then stop stirring and let the milk sit undisturbed for 30-45 minutes to allow the curd to form.
Cut the Curd: Once the curd has set, cut it into small cubes (1-2 cm or 1/2 inch) using a cheese knife. Let it rest for 5 minutes.
Stir and Cook the Curd: Gently stir the curds for 5 minutes. Gradually increase the temperature to 38°C (100°F) over 30 minutes while stirring occasionally.
Drain the Whey: Once the curds have reached the desired firmness, drain the whey by pouring it off or using a slotted spoon to transfer the curds to a cheese mold lined with cheese cloth.
Press the Curd: Press the curds in the mold to remove excess whey and help the curds knit together. If you have a cheese press, press at 1-2 kg (2-4 lbs) of weight for 15-20 minutes, then increase the weight to 5-7 kg (10-15 lbs) and press for an additional 1-2 hours.
Salting: Remove the cheese from the mold and rub the surface with salt. Alternatively, you can soak the cheese in a brine solution (saltwater) for 24 hours.
Aging: Place the cheese on a cheese mat or clean cloth in a cool, humid environment (ideally 10-15°C or 50-60°F with high humidity). Turn the cheese every few days. The cheese can be aged for 2-4 weeks, depending on the desired flavor and texture.
Recipe Notes:
Milk Quality: Using high-quality, fresh milk will significantly impact the flavor and texture of your cheese.
Cleanliness: Ensure all equipment is thoroughly cleaned and sanitized to avoid contamination.
Aging Environment: Proper aging conditions are crucial for the development of flavor. If you don’t have a cheese aging container, you can use a clean, covered container with a damp cloth inside to maintain humidity.
Rennet and Cultures: Follow the instructions on your rennet and starter culture packaging for the best results.
