Tirozouli – homemade Cretan cheese

What you will need:

  • 4 lit whole milk (goat or sheep or cow, pasteurized is fine, but don’t use ultra-pasteurized)
  • Fresh lemon juice from 4 lemons (approx. 120 ml) (no pulp or seeds) (maybe you need more) or vinegar.
  • salt to taste
  • Fresh or dried herbs (optionally).
  • 1 glass cold water from the freeze
  • Mold or colander cover with cheesecloth.

The recipe step by step:

Pour the milk into a large pot and heat until the temperature reaches 90OC or almost boiling. Stir constantly to prevent scorching on the bottom of the pot.

Once the milk hits the right temperature, gentle bubbles will be forming and the surface will look foamy.

Remove from the heat.

Pour the lemon juice or vinegar all around the milk surface and stirring gently. You will notice curds immediately beginning to form.

The mixture should separate into curds and a yellowish liquid called whey.

After 1-2 min and when you recognize a clean break, pour in the saucepan edges the cold water to low the temperature.

Let stand for 10 minutes.

Place the mold or a colander over the sink or a large pot.

With slotted ladle remove the cheese from the saucepan into the mold in layers. After each layer season the curds with salt to taste. At this point, you can also add other types of seasonings like fresh or dried herbs.

Massage the salt and the herbs (if you use) into the curds with a ladle.  This helps the texture of the curds become a little bit softer, smoother and creamier.

Let the cheese continue to drain in the strainer for 1 hour.

Cover a plate or bowl with the kitchen paper. Remove the cheese from the mold and put it on the plate. Store it in the refrigerator.

The second day covers the cheese with kitchen paper wrap in a plastic bag and store in the refrigerator.

Fresh cheese will usually last about a week


Bon appetite – Kali orexi

main dish, summer dish, Vegetarian

Boureki from Chania

what you will need: 

  • 1 kg zucchini (long slender zucchinis without seeds), washed and cut the two edges
  • 300 gr potatoes, peeled
  • 1 large ripe tomato
  • 400 gr homemade cheese or mizithra or ricotta (crumbled).
  • 100 gr feta (crumbled)
  • 100 gr kefalotiri or  parmesan (grated)
  • 3 tablespoons of fresh pepper mind finely chopped or 1 tablespoon dried
  • 200 ml olive oil
  • 3 tablespoons breadcrumbs
  • 20 gr sesame seeds
  • Salt

for the batter:

  • 90 gr of all purpose flour
  • 260 gr of whole milk
  • salt and pepper

recipe step by step

  • Cut the zucchini, the potatoes and the tomatoes in very slim slices. Place them in different bowls.
  • Mix the cheeses and peppermint in a large bowl.

Assemble the boureki:

    1. Oil 1/3 of the olive oil at the bottom of a roasting pan and sprinkle 1 tbsp breadcrumbs.

    2. Cover the bottom of the roasting pan with potatoes. Season and drizzle 1/5 of the cheese mix over the potatoes.

   3. Place a layer of zucchini, sprinkle 1 tbsp breadcrumbs and drizzle 1/5 of cheese mix.

   4. Place the second layer of zucchini. Scatter the slices of tomato and sprinkle 1/5 of the cheese mix.

   5. Place the third layer of zucchini and sprinkle again 1/5 of the cheese mix.

   6. Then lay the last layer of zucchini. Drizzle the rest of the olive oil on top.

  7. In a bowl mix the milk and the flour. Mix gently the rest of cheese and season with salt and pepper to taste.

   8. Pure the batter on top of the veggies. Sprinkle the sesame on the top.

   9. Cover with foil and bake it in the preheated oven for 50 min in 2000 C. After 50 minutes, bake uncovered for another 30 minutes in 180C  until it become golden and it is fork-tender. 

  10. Allow it to cool ½ an hour before cutting into. It is served warm at room temperature, but it is also delicious the next day.


  1. Zucchini and potatoes should be in very thin slices.
  2. The slices of vegetables should be placed so that they slightly overlap each other.
  3. The quantities of materials are enough for a 35×25 deep rectangular pan.
  4. Be careful not to use too much salt. The cheese usually has a lot of salt.



Bon appetite – Kali orexi