Living way from Greece was very difficult getting some ingredients I loved for my Greek dishes, one of them was the sour cream cheese for my Dako salad, Xinomizithra … so I made my own and I am happy to share it!!
![](https://thegreekchef.us/wp-content/uploads/2020/06/cheese-1024x796.jpg)
You need
500 grms Greek yogurt (full fat)
100 grms Feta cheese grated
½ tsp coarse salt
Freshly grated black pepper to taste or chili flakes if you like it spicy
½ tsp thyme
½ tsp oregano
Clean cheese cloth
![](https://thegreekchef.us/wp-content/uploads/2020/06/cheese-2.jpg)
Method
Mix all ingredients together
Place your cheese cloth over a bowl to help you shape the cheese
Empty the yogurt mix in the cheese cloth and tie it tide with a sting
![](https://thegreekchef.us/wp-content/uploads/2020/06/cheese-3.jpg)
Hand in the fridge with the small bowl under to strain for 2-3 days (the longer you hang the harder it gets)
![](https://thegreekchef.us/wp-content/uploads/2020/06/cheese-4.jpg)
Remove from the cheese cloth and shape small kennels. Place in a glass jar and top with sunflower oil or any other vegetable oil.
![](https://thegreekchef.us/wp-content/uploads/2020/06/cheese-7.jpg)
Refrigerate. Take the amount you want to use and make sure the rest or the cream cheese left is always covered with oil. It keeps for about a month.
Recipe and photos: Chef Tony Kavalieros
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