Xynotyro

Xynotyro (Sour Greek Cheese)

Xynotyro (ξινότυρο) is a traditional aged sour whey cheese from the Cyclades and other Greek islands, historically made in summer when milk was abundant and the hot weather encouraged natural fermentation. It has a sharp, tangy flavor and crumbly texture, and is delicious drizzled with olive oil alongside bread, olives, or a Greek salad.

Prep

45 min

Cook

180 min

Total

225 min

Serves

Makes about 500 g of cheese

Difficulty

Medium

Recipe ingredients

• •4 L (1 gallon) fresh full-fat sheep's milk, traditionally sheep or goat; cow's milk gives a milder result
• •250 ml (1 cup) natural whey from previous xynotyro (or live yogurt), traditional starter; use 60 g plain live yogurt per 4 L milk if no whey is available
• •15 ml (1 tbsp) sea salt, fine, not coarse
• •60 g (¼ cup) fine sea salt (for layering)

Steps

1. 1 Pour the milk into a large heavy pot and warm it slowly to 35 °C (95 °F), stirring gently so it does not scorch on the bottom.
2. 2 Take the pot off the heat and stir in the traditional whey starter (or the live yogurt) until evenly combined. Cover with a clean cloth and leave in a warm place for 48 hours so the milk ferments and separates into a thick curdled mass and clear yellowish-green whey - this natural souring is essential to xynotyro's character.
3. 3 Line a large strainer with cheesecloth and set it over a bowl to catch the whey. Ladle the curds in and let them drain for about 2 hours at room temperature.
4. 4 Gather the corners of the cloth and gently press out more whey by squeezing (do not twist hard or you will lose curds). Reserve 250 ml of the drained whey for future batches.
5. 5 Transfer the curds to a bowl, sprinkle with the 15 ml (1 tbsp) fine salt, and knead briefly with clean hands until the salt is evenly distributed and the curds begin to clump.
6. 6 Press the salted curds firmly into a small cheese mold, a strainer, or a colander lined with cheesecloth. Press under a weight (about 2 kg / 4 lb) at room temperature for 24 hours, turning once, until the cheese is firm and most remaining whey has dripped out.
7. 7 Unmold the cheese, cut it into 2-3 thick slices or rounds, and layer them in a clean glass or ceramic crock, sprinkling a generous pinch of fine sea salt between each layer.
8. 8 Cover the crock with cheesecloth (not a sealed lid) and leave it to age in a cool place - ideally 15-20 °C (60-68 °F) - for 4 to 6 weeks, turning the pieces every few days and adding a little more salt if the surface looks soft or weeping. As it ages the surface develops a pinkish-white rind and the interior becomes firm, dry, and intensely tangy.
9. 9 Before eating, scrub off any surface salt and taste; if the cheese is very salty, soak the piece in cold water for 30 minutes, then pat dry.
10. 10 Serve at room temperature, drizzled generously with extra-virgin Greek olive oil, with crusty bread, capers, olives, and a wedge of tomato or cucumber.