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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. |
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 |
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