Staka – Anthogalo Cretan cheese
It is a dairy product, derived from the chip (skin / cream) that forms on the surface of goat’s and sheep’s milk, immediately after milking. They are usually skimmed from the milk and when a sufficient amount of cream is collected, they heat it, on a very low heat, stirring it constantly. When it starts to liquefy, they add salt, flour and a little water. (For each kilo add about 1 teaspoon of salt, 8-9 tablespoons of flour and 1-2 tablespoons of water, which is needed to separate the butter.
As the skin begins to coagulate and come off the bottom of the pot, its proteins separate from its butter. After pouring the butter into a separate container, continue heating the cream, stirring it. The remaining gel mass of the proteins is called “staka” and the butter they kept is called “stakobutter”.
As the staka heats up, a wonderful aroma emerges, its color is whitish or pale yellow and its taste is intensely blue.
In Crete it is used, “in frying an egg, on a hot baked potato, in” burning “a pasta or ‘gamopilafos’, as well as in a roast lamb in the oven”.
PER 100G PER PORTION(30G)
ENERGY 246Kcal/1029kj 73.8Kcal/308.7kj
PROTEINS 1g 0.3g
CARBOHUDRATES g 0g
of which sugars 0.3g 0.09g
TOTAL FAT 27.3g 8.19g
of which saturated 17.9g 5.37g
FIBERS 0g 0g
SALT 0g 0g
SODIUM 0g 0g
HARDNESS CREAMY / TASTE BUTTER / MILK GOAT, SHEEP