Manouri

Name: Traditional Manouri Cheese
Prep time: 45 min
Cook time: 240 min
Yield: 6
Cuisine: Greece
Ingredients: 1 gallon Sheep's milk (whole, raw or pasteurized); 1 packet Mesophilic starter culture (approx. 1/4 teaspoon); 2 drops Liquid rennet (diluted in 1/4 cup non-chlorinated water); 1/2 cup Calcium chloride solution (if using pasteurized milk); 1 cup Heavy cream (optional, for a richer texture); 1 tablespoon Non-iodized salt (plus more for brine)

Manouri Greece

A Greek semi-soft cheese made from sheep's or goat's milk, often served as a dessert cheese with honey or fruit.

Cheese

Made with

Sheep's milk goat's milk

Rate this food

Recent Reviews

No reviews yet. Be the first to review!

More dishes from Greece

More dishes to explore from the same cuisine.

Agnoristi
Amigdalota
Atherina
Avgolemono
Bakaliaros Skordalia
Baklava
Baklava Ice Cream
Bamies
Bifteki
Bougatsa
Bouyourdi
Briam
Chaniotiko Boureki
Choriatiki
Choriatiki Salata
Chorta
Dakos
Diples
Dolmades
Fakes