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Cheese from Greece, Domokos area of the Othrys mountains
Pasteurised goat milk, or goat and sheep milk, is cooled to 27–28 °C and left at 20–22 °C to sour and curdle, with or without a little rennet. The soft curd is broken up and drained in cloth sacks until it holds 75–80% water, lightly salted and kept cold as a white, creamy spread.
| Goat milk, or a mix of goat and sheep milk | From breeds reared traditionally in the area; pasteurised[sum-katiki][lapidakis2022] |
| Rennet | Optional[sum-katiki] |
| SaltAbout 1% | [lapidakis2022] |
Total time across the recorded steps: 0.5 min
What changes: Pasteurised goat and sheep milk is cooled to 27–28 °C
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Pasteurised goat milk, or goat and sheep milk, is cooled to 27–28 °C and left at 20–22 °C to sour and curdle, with or without a little rennet. The soft curd is broken up and drained in cloth sacks until it holds 75–80% water, lightly salted and kept cold as a white, creamy spread. Made in 4 steps over 0.5 min. The longest step, pasteurise and cool the milk, takes 0.5 min (Greek Ministry of Agriculture 1994) and runs at 27–28 °C (Greek Ministry of Agriculture 2081). Salt is 1 % (Lapidakis N 2022).
| Main step | 0.5 minSet[fek313048] | Pasteurise and cool the milk |
|---|---|---|
| Temperature | 27–28 °CSet[sum-katiki][fek313048] | Pasteurise and cool the milk |
| Salt | 1 %Reported[lapidakis2022] | Salt and keep cold |
Katiki is an acid-curd spread drained in cloth sacks and eaten fresh, unlike Cretan Xygalo, which sours and ripens unstirred in tubs for over a month.
The PDO method heats the milk to about 75 °C for about 30 seconds. The Greek decree has the salted curd packed in containers or kept in cold rooms below 4 °C until it is sold.
Every number is labelled with how it is known. How this atlas is made
The Greek application for the PDO says the cheese has a history stretching back many years and is made with traditional technology in the Domokos area, from the milk of goat and sheep breeds reared traditionally there. A Greek ministerial decision of 1994 recognised the name, and the EU registered it as a PDO in 1996.
