Irene's Kitchen: Goats Milk Cheese

Irene's Kitchen features short films in which Irene Gevezes provides tried and tested Greek island recipes using natural produce grown or raised around her own home on the island of Ikaria.

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Irene Gevezes was born and raised in Adelaide, Australia, where she lived for the first 25 years of her life. Born to Greek migrant parents, and one of eight children, she married Ilia Gevedes on the island of Ikaria in 1975.

Irene has rooms for rent in the village of Kampos, Ikaria. These rooms are perfect for short term rentals of a week or so. Rooms either have two beds or three, cupboard and wardrobe space, a table and chairs, and a fan is provided for warmer weather. Each room has its own bathroom and shower facilities. There are no kitchen facilities, but there is a refrigerator that is shared between all guests. An electric jug is available for guest to make their own hot drinks.

Kampos beach is just a short walk away, and there are numerous archaeological sites of interest in Kampos itself, and the surrounding area.

The rooms are just metres away from Zac's Cafe where you can purchase breakfast or delicious home made meals made from local fare at reasonable prices. Zac speaks excellent English (as do numerous people in the village), and he is a generous and genial host.

As you can see in the videos, Irene herself is also a knowledgeable and wonderful host. You can contact Irene to enquire about booking her rooms at the following email address:

irenesrooms@hotmail.com
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Irene's brother Jim Lesses is a singer songwriter, film buff and now, amateur film maker. He made these short films while staying with Irene during May-August, 2008.

Jim has recorded and released two albums of original music, and has his own website at http://www.jimlesses.com from where you can hear his music, read full lyrics to his songs, and learn much more than you ever wanted to know about Jim and his career.

Category:

Howto & Style

Tags:

• Jim
• Lesses
• Irene
• Gevezes
• Aegean
• Sea
• Kampos
• Ikaria
• Greece
• culture
• goats
• milk
• cheese
• lifestyle
• Food
• Gardening

[jimlesses]

To N101RG: I have no idea of the temperature Irene is heating the milk up to. At one point you can see her dipping her 'pinkie' finger into the milk to test the temperature, which she deems to be 'right', but what that temp is, neither I, nor I suspect, Irene knows. Clearly, it isn't boiling or too hot, but how hot?

[kardon091]

Hello, I have a question,did she use raw milk? thank you

[jimlesses]

Kardon091, if you mean 'does she use the raw milk as taken straight out of her goats', the answer is, Yes.

Of course she strains it first through the cloth as seen in the video.

[jimlesses]

Hi Sue Ross, Please refer to previous comment. Essentially, whatever she collects from the milking is what she uses. I suspect the amount of rennet is pretty much the same.

From memory, she leaves it to set for several hours or until it looks 'right'. Again, all this has been learnt from years of experience.

[wixtacy]

good day to you.. I'm really fascinated on the way cheese is made. can u send me some info on the proper ingredients and the amount of rennet per liter of goats milk. thnx. god bless u.

[jimlesses]

Sorry to take so long to reply. Irene (my sister) does everything from years of experience. She never measures anything - which is not much help I'm afraid.

What you see in the video is exactly how she makes it. If she doesn't collect enough milk from one milking session, she will keep it and add it to the next days milking.

She then adds a small measure of rennet (sorry, I can't be more specific than that), and continues the process as seen in the film.

[ZhinaTayla]

Thank you Jim and Irene! Just starting with my goats and love watching your videos.

[Vleteshea]

Im loving this video. I tried this before. Not good results , but your sister has inspired me to try again. Thanks for the great video please say thank you to Irene as well. She needs her own you tube channel. I suspect It went wrong with the vinegar. I didnt use rennet.

[PookieBread143]

how much rennet to how much milk is it? and how hot do you get it?

[N101RG]

It didn't look like she heated the milk up very warm. Most recipes I see talk about 185 F minimum. Is she warming it up to about those temps??? But then they are usually using lemon juice or vinegar. I can see the Rennet is much better and looks like you get more cheese. Looks delicious.

[claudius2u]

Rennet is cow's stomach lining. The best whey separator known. Other videos detail recipes for cheese.

Thanks for such good illustrations, Irene &

jimlesses!

[nadia59]

thats great.