Galotiri (milk cheese)





Sheep milk


We boil the sheep milk in slow fire, we salt it during boil and then we leave it to cool. We leave it in room temperature and we stir it 2 or 3 times the day.

As soon as the days pass, according to the temperature and the milk, this will begin to get thick slowly. When it gets thick enough we put it in a clothed bag and we turn it until all the liquids are gone. It is ready. When is drained well we put it in a sealed container to preserve it!