Argolida Cheese Making workshop
In this workshop, the farmer demonstrated the following method, as observed by the volunteers: fresh milk was heated in a large metal pot over a gas burner and stirred constantly with a wooden paddle so it would not burn. When the milk was very hot (steaming but not boiling), he poured in vinegar in a thin stream while continuing to stir, until the milk separated into white curds and yellowish whey. The mixture was left to rest briefly, then transferred into a clean cotton cloth. The cloth was twisted and pressed by hand to expel the whey and form the curd into a compact mass. The fresh cheese was then removed from the cloth, still warm and ready for immediate consumption or further seasoning.
Ingredients
• Fresh milk from the household animals (often goat or sheep, sometimes mixed), as fresh as possible
• Plain vinegar (usually clear wine vinegar)
Tools and equipment
• Large metal pot (10–20 litres)
• Gas burner or other steady heat source
• Long wooden paddle or flat wooden stick for stirring
• Clean cotton cloth or cheesecloth
• Bowl or bucket to catch the whey (optional)
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Preparing the milk
Fresh milk is collected and strained if needed to remove any visible impurities. It is poured into a large metal pot, leaving enough space at the top so it won’t boil over when heated.
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Heating
The pot is placed over a gas burner. One person stirs continuously with a long wooden paddle, scraping the bottom so the milk does not stick or burn.
The milk is heated until it is very hot but not boiling. In practice, the farmer looks for signs such as:
• steam rising steadily from the surface
• small bubbles forming around the edges
• a thin skin beginning to form on top
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Adding the vinegar (curdling)
When the milk reaches the desired heat, the flame is lowered slightly so it doesn’t boil.
Vinegar is poured in a thin, steady stream while the milk is stirred with the wooden paddle. The vinegar is not added all at once: small amounts are added, then the mixture is observed.
Within a few seconds the milk begins to separate into:
• soft white curds
• a yellowish, clear liquid (whey)
More vinegar is added little by little until:
• the curds are clearly formed and gather together
• the whey is a distinct yellow-green colour and no longer milk
This moment is recognised by sight and feel; the exact amount of vinegar depends on the milk’s freshness and fat content.
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Resting
When the separation is complete, stirring stops. The pot is left undisturbed for several minutes so the curds can firm up slightly and rise, while the whey settles below. The burner may be turned off or kept on the lowest heat to maintain warmth without boiling.
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Transferring to cloth
A clean cotton cloth is prepared, either placed inside a colander or held open by hand over a second pot or bowl.
The curds and whey are carefully poured or ladled into the cloth. Most of the whey drains through immediately; the curds remain inside the cloth.
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Draining and pressing
The four corners of the cloth are brought together and twisted to form a bundle. Holding the bundle over the pot or over the ground, the farmer presses and twists it firmly with both hands to force out as much whey as possible.
During this stage:
• warm whey streams out from the bottom of the cloth
• the curds inside are compressed into a single, smooth mass
Pressing continues until the cheese feels compact and elastic to the touch. The total draining and pressing time is usually 10–20 minutes, depending on the desired moisture.
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Shaping the cheese
Still wrapped in the cloth, the cheese is shaped by hand into a ball or low round loaf. It may be set on a flat surface and pressed gently to even out its shape. When it has reached the desired firmness, the cloth is opened and removed.
