Traditional Cheese making from Greece

Compiled by Mrs Muwanga – Vice Chariperson of CELAC Masaka District Network

1. Get the milk and add animal rennet to separate the curd from the whey

2. Leave to enable the whey teh whey go up at the bottom and the curd at the top

3. Cut the curd carefully into cubes to enable the whey sip through to the top as the curd sinks

4. Remove the whey very carefully making sure that you dont disturb the curd

5. Get a square cloth, hold it atleast two people in the corner while the third carefully collects the curd and places it in the middle of the cloth to drain

6. After, shake the cloth carefully from side to side to enable extra draining. Do not press

7. Tie the ends into one single knot and hang up using a rope. This enables extra draining. Also the cheese is hang up for two hours.

8. The cheese is ready to eat or ripen according to farmers choice of consumption

Information derived from Seminars on Cheese-making & Cheese-aging held and organised by CoRFiLaC, Ragusa, April 30 – May 11, 2007

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2 responses to this post.

  1. Posted by Diana on May 15, 2008 at 1:35 pm

    This is not a comment. Where can I get boer crossed goats (1 male, 1 female) in Kampala?

    Reply

  2. Hallo Diana! Thanks for the question. Although, we are not so sure,but you may go the the NOGAMU (offices in Kabalagala) or go to NAADS offices in Kampala. They might be in better position to offer you the information you are looking for.

    Likewise, you could check out their websites for contacts at NAADS (http://www.naads.or.ug/), NOGAMU (http://www.nogamu.org.ug)

    Reply

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