How to Make Kefalotyri (Saganaki Cheese)

Kefalotyri is a very hard cheese and can be consumed as is, fried in olive oil for a dish called saganaki, or added to foods such as pasta dishes, meat, or cooked vegetables, and is especially suited for grating. It tends to be salty and firm.

Ingredients
• 10 litres (10 quarts) whole milk
• 1/8 teaspoon (Dash) Thermophilic culture
• 1/2 teaspoon (2.5ml) Calcium Chloride diluted in 1/4 cup
cool non-chlorinated water
• 1/2 teaspoon (2.5ml) Liquid Rennet (IMCU 200) diluted in
1/4 cup cool non-chlorinated water
• Saturated Brine Solution 18%
• White or Cider Vinegar

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