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History  & Recipe of  Chloro Cheese

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Santorinian Chloro Cheese : A Tradition handed down by Grandmothers to Grandaughters
Chloro is a fresh cheese made by Santorinian ladies; hard to find in taverns or restaurants, it is even more difficult to buy on the open market.
How is the Cheese made?
Traditional cheeses require traditional explanations. First step of course is the milking. Early in the morning or late in the afternoon, one must milk the goat. You then take the milk and strain it through a thick gauze-like material, or even an old pillow case. Heat the milk (but do not boil) to pasteurize it. After this, add the 'pytia' (type of thickener), calculating 1 teaspoon to every 100 kilos of milk. It takes about 10 minutes to thicken, and then take the whole mixture, drain it in a draining material (similar to tulle) to get rid of the extra liquid and of course the milk which hasn't thickened.
Place the cheese in a coliander, after pressing it into a round cheese-like shape. Cover it with a little semi-hard salt and cover. Your cheese should be ready in 24 hours.
How you make the Traditional Pytia
The 'pytia' is found in the stomach of smaller animals that are still feeding their young. In the stomach of the lamb, kid or calf one can find a congealed milk which contains 2 enzymes, rhenium and pepsin. In Santorini, young kids (goats) are used.
Take the stomach, salt and pepper it to stop it smelling. Place it in a gauze-like material and hang it in the sun for about a month, until it dries. When the stomach has dried, cut it in 4 pieces, place it in a bucket and add the milk.
**  Keep the 'pytia' in the fridge

Santorinian Salad : A Recipe

- Santorinian Chloro cheese
- Santorinian tomatines
- anchovies
- lettuce
- capers
- rye rusks
- olive oil

Chloro Cheese


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