There’s nothing quite like homemade Anthotyro—a soft, crumbly Greek cheese that’s perfect for sprinkling on salads or enjoying with honey and bread. With just a few simple ingredients, you can create this delicious cheese in your own kitchen!

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

2 liters whole milk

2 teaspoons salt

8 tablespoons lemon juice

Directions

Heat the milk in a pot over medium heat, adding the salt. Make sure the milk doesn’t boil; it should be warm but not too hot.
Stir in the lemon juice and gently mix.
Once the curds start to separate from the whey, remove the pot from the heat.
Strain the mixture using a cheesecloth placed over a bowl. Let it drain in the refrigerator for 6 hours to 1 day, allowing the excess liquid to drip away.
After draining, the cheese should crumble easily.
Store it in a bowl covered with plastic wrap for up to 3 days in the refrigerator.

Tips for Success:

Use fresh, good-quality milk for the best flavor.

Don’t let the milk boil—gentle heat is key!

Be patient while it drains; the longer it rests, the creamier it gets.

Experiment with a splash of vinegar instead of lemon juice for a slightly different flavor.

Homemade Anthotyro is perfect for breakfast, salads, or spreading on warm bread with a drizzle of honey. Try it and bring a taste of Greece to your table!

Delicious Ways to Eat and Use Anthotyro Cheese

On Toast or Bread: Spread fresh Anthotyro on warm, crusty bread and drizzle with honey or sprinkle with cinnamon. A perfect breakfast or snack!

In Salads: Crumble it over Greek salads, green salads, or even watermelon salads for a light, creamy addition.

In Pies & Tarts: Mix Anthotyro into spanakopita (spinach pie) or cheese pies for a milder, creamier flavor.

With Pasta: Stir it into hot pasta dishes for a light, fresh twist—especially good with lemon and herbs.

Stuffed Veggies: Use it as a filling for stuffed tomatoes, peppers, or zucchini.

In Omelets: Add it to omelets or scrambled eggs for a creamy, rich texture.

As a Dip: Whip it with olive oil, lemon, and herbs to make a delicious spread or dip.

On the Cheese Board: Serve Anthotyro alongside olives, tomatoes, and fresh bread as part of a Greek mezze platter.

With Fruit: Pair it with figs, grapes, or fresh berries for a refreshing dessert or snack.

Sweet Treat: Drizzle with honey and sprinkle with chopped walnuts or pistachios for a classic Greek sweet.Anthotyro is mild and versatile—perfect for both sweet and savory dishes

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