Tyrosuli stuffed with honey, walnuts and cinnamon
A recipe in collaboration with Cheesemaker Nektarios Zacharakis and the team at Hotel The Village Resort & Waterpark
For the stuffing:
- In a pan over low heat, roast the chopped walnuts for 4΄-5΄.
- Add the honey and cinnamon.
- We withdraw from fire.
For the cheese:
- Put the milk to a boil in a saucepan, stirring constantly. We constantly check its temperature with the thermometer.
- When it reaches 88 ºC, stop the rapid stirring, add the Vinegar (or the sour) and mix with a slotted spoon, slowly lifting the gel from the bottom.
- In 5΄΄, the milk starts to cut and takes on a lemon-yellow color.
- Do not turn off the heat until the temperature reaches 92-93 ºC.
- Pour into a colander and let it drain.
- Add the filling and stir lightly to go everywhere.
- Add the salt.
- Put the tulip in the plastic mold and press it lightly to remove the liquids.
- We can serve it after 2 h. or leave it in a cool place at 17-22 ºC for 2-3 days.
- Cheesemakers usually when they make the first cheeses, cross the gel.
- The milk should be fresh.
- The 6 kg of milk produces about 1kg of cheese.
- We check the nuts for any shells.
- Serve the tyrosuli lukewarm with hot honey and roasted walnuts, almonds, etc.
- We can cut it into slices and pass it through the oven, even on the grill.
- But it is necessary to bake it on a greased pan for a better result.