Ladotyri Cheese Preserved In Olive Oil Recipe

Ever stumbled upon a way to transform simple ingredients into something extraordinary? Let me introduce you to my new obsession: marinated ladotyri cheese that captures the heart of traditional flavors. ✨

I enjoy creating authentic flavors. One of my very favorite ways to do this and to honor Greek culinary heritage is by preserving Ladotyri cheese in olive oil.

While this is a traditional method, I like to think I give it a bit of a modern twist by adding to the aromatic garlic, robust oregano, and rosemary called for in the old family recipes, as well as a good amount of vibrant lemon zest—necessary, I think, for balancing the rich, nutty, and slightly tangy flavor of the cheese.

Ladotyri Cheese Preserved In Olive Oil Recipe Ingredients

• Ladotyri cheese: Provides protein and calcium, offers a rich, tangy flavor.
• Extra virgin olive oil: Heart-healthy fats, enhances preservation and rich taste.
• Garlic: Adds pungent flavor, potential health benefits with antioxidants.
• Dried oregano: Herbaceous aroma, contains antioxidants, adds a Mediterranean touch.
• Dried rosemary: Woody, aromatic flavor, may aid digestion, rich in nutrients.
• Black peppercorns: Spicy note, aids in digestion, enhances overall flavor.
• Bay leaves: Subtle earthy aroma, infuses depth and complexity.
• Lemon zest: Bright citrus flavor, adds freshness and zing.

Ladotyri Cheese Preserved In Olive Oil Recipe Ingredient Quantities

• 500g Ladotyri cheese, cut into cubes
• 500ml extra virgin olive oil
• 4-5 garlic cloves, peeled and slightly crushed
• 1 tablespoon dried oregano
• 1 tablespoon dried rosemary
• 1 teaspoon black peppercorns
• 1-2 bay leaves
• 1 lemon, zested

How to Make this Ladotyri Cheese Preserved In Olive Oil Recipe

1. Start with a glass jar or jars that are big enough to hold the cheese and olive oil mixture. Sterilize them.

2. Ladotyri cheese should be cubed and set aside.

3. In the jar that has been sterilized, begin to layer the cheese cubes, making sure to distribute them evenly.

4. Put the slightly smashed garlic cloves in with the cheese cubes.

5. Strew the cheese and garlic with the dried oregano and dried rosemary.

6. Include the black peppercorns and the bay leaves in the jar.

7. Grate the lemon, and scatter the gratings over the things in the jar.

8. Drizzle the extra virgin olive oil over the cheese and spices, guaranteeing that they are completely immersed in the oil.

9. Close the jar with a lid tightly, then shake it gently now to blend the ingredients.

10. Place the jar in a cool, dark location for a minimum of fourteen days, allowing the flavors to blend before indulging in the cheese.

Ladotyri Cheese Preserved In Olive Oil Recipe Equipment Needed

1. Glass jars with lids (sterilized)
2. Cutting board
3. Knife
4. Spoon
5. Zester or grater
6. Measuring spoons

FAQ

• What is Ladotyri cheese?Ladotyri is a traditional Greek cheese made from sheep’s milk and is known for its firm texture and potent, sharp flavor. It often is preserved in olive oil, which serves to enhance the cheese’s taste and lengthen its shelf life.
• Can I use other types of cheese?Although Ladotyri is a traditional cheese, you can use other firm cheeses, like Pecorino or aged feta, in its place. The important thing is to use a cheese that can withstand being preserved in olive oil.
• How long can the cheese be stored?Ladotyri in olive oil can last for up to several months when it is kept correctly in a cool, dark place. Make sure the cheese is under a full layer of olive oil to keep it fresh.
• Can I add other herbs or spices?Certainly. You can tailor the flavors to suit your tastes by adding herbs like thyme or spices such as red pepper flakes. Just be sure that any additions are dried, to keep moisture from ruining the oil.
• What is the best type of olive oil to use?For the best flavor, always use extra virgin olive oil that is of high quality. This will be a huge part of the finished product’s taste profile.
• Can I reuse the olive oil?Olive oil, yes, can be reused for another batch of cheese or for some other form of cooking. It will have picked up some lovely flavors from the cheese and herbs, making it a yummy choice for drizzling on roasted vegetables or for using in any sort of baking that calls for oil.
• Is it necessary to crush the garlic cloves?Releasing the flavor of the garlic is the main reason for crushing it. Crushing garlic for this dish helps it provide more aroma and taste. It’s really easy to overpower the cheese with too strong of a garlic flavor. Don’t do it. Make sure to only slightly crush the garlic when following this recipe.

Ladotyri Cheese Preserved In Olive Oil Recipe Substitutions and Variations

Ladotyri cheese: Use Pecorino or Manchego as a substitute.
Extra virgin olive oil: Substitute with light olive oil, or a mix of olive oil and sunflower oil.
Substitute shallots for garlic cloves or leave them out for a flavor that’s mild.
Oregano, dried: Replace with dried thyme or marjoram.
Dried rosemary: If available, substitute with dried sage or fresh rosemary.

Pro Tips

1. Quality Olive Oil Use the highest quality extra virgin olive oil you can find, as it will infuse with the cheese and other ingredients, enhancing the overall flavor.

2. Fresh Herbs If possible, you can use fresh rosemary and oregano to intensify the aromatic qualities. Just make sure they are completely dry before adding to the oil to prevent any spoilage.

3. Lemon Zest Tips Ensure you zest only the yellow part of the lemon, avoiding the white pith, which can be bitter. The zest should be fresh to give a bright note to the preserved cheese.

4. Sterilization Properly sterilize your jars by boiling them in hot water for at least 10 minutes, then letting them air-dry. This step is crucial to preserve the cheese safely.

5. Rest Time For optimal flavor infusion, allow the cheese to marinate for at least three weeks, if possible. The longer it sits, the more pronounced the flavors will become.