Greek Cream Cheese (Anthotiro)
This is extremely delicious served now in the summer with crispy bread and fresh tomatoes from your garden.
You will need:
3-liters (1 gallon) whole milk (goats milk optional)
1-Liter (1 Pint) 35% cooking or whipping cream
1-handful salt
1-cup vinegar
Pour all the ingredients into a large stock pot and set to medium heat, allow simmering for approximately 1 hour (it might take a little longer). Stir occasionally, and when you see that it’s just starting to boil. Drop in the vinegar and keep stirring till the curds separate from the rest of the mixture. With a sieve, transfer cheese curds to cheesecloth that is draped over a larger sieve in a large bowl. Let it drain till it’s completely cooled, place on a plate and sprinkle generously with salt (this prevents it from hardening and turning yellow). Refrigerate several hours so that it gets well chilled before serving.
Bon Apetite.
