Amarino. The foam of Psiloritis!
Creamy and light, this cheese is made from sheep and goat milk, 25% (sheep) -75% (goat), produced immediately after pasteurization of milk, placed in special coagulation containers for 1 day, hanging in pants to expels its liquids and is packed in just 3 days after its production! Low fat (only 16%), but rich in nutrition and delicacy.
The freshest cheese that can reach your table and be consumed purely or in dozens of salty and sweet recipes.
It is the delicious secret of the Cretan salad!
CHEESE CAKE IS A FAVORITE DESSERT OF ALL TIME! LET’S CREATE ICE-AMARINO-CREAM
500 gr. Amarino
500 gr. whipped cream total fat
750 ml. fresh milk
300 gr. powdered sugar Vanilla extract
4 tsp. lemon juice 300 gr. cherry spoon sweet Implementation
1. Put the cream in a bowl, add the hazel and vanilla, beat until it coagulates and becomes a whipping cream.
2. Pour Amarino and beat at medium speed for another 3 minutes, until they becomed well mixed. Add the milk and the lemon juice and beat for 5 ‘.
3. Place in a bowl with a lid and put it in the freezer for 2 hours. After two hours, remove and mix well. We repeat this process two more times.
4. Then let it freeze for 5-6 hours!