Galotiri (Milk, Yogurt and Cheese Spread)


One of the things I really enjoy when visiting my father’s village is Galotiri. Galotiri means milk+cheese and it is a spread that combines the flavors of milk+yogurt+cheese. It originates from Thessaly and Epirus (areas in the mainland Greece) and can be found in two variations. The first one, which is considered to be the authentic, is made with sheep’s milk and salt. The shepherds take the milk from the sheep at the end of August when it is the thicker and fattier. They boil it to pasteurize it and add salt. It is then put in big non-reactive containers and is kept at a steady temperature of 18° to 20° C / 64° to 68° F for about 5 days whisking three times a day to help the milk germs do their job faster. After these five days the milk has transformed to a thick batter with a texture between yogurt and soft cheese something like cottage cheese. It is then ready to be consumed and it is stored in the fridge.


Since I consumed outrageous amounts of galotiri when I visited my father’s native place, I decided to give it a try here in Athens too. I also have decided to do both recipes the original one I mentioned to you above and the more domestic, easy to follow and equally tasty one which I will give you below. Regarding the first one, I am still in the process of transforming the milk into cheese and I will let you know on this project in the following posts. I am not sure this will succeed, because I do not have a place with the right temperature to store it and thus I put it in the fridge. But we will see.


Regarding the second one, it is so easy and fast I made it right away and it was a huge success. So, I am giving you this version which can easily be made at home by anyone in this world who has access to yogurt, milk and feta cheese. Yes, feta cheese is a crucial ingredient for this Galotiri.

I think after this, I will continue to consume outrageous amounts of Galotiri even here lol. Galotiri, being a spread, goes perfectly with warm bread or barley rusk or pita bread or feel free to fill the blank! It is as addictive as tzatziki.


Galotiri ( Milk, Yogurt and Cheese Spread)


1100 gr. / 2.5 lb Greek yogurt full fat

100 ml /  3.5 fl oz. full fat milk

500 gr. / 1 lb feta cheese, crumbled

1 tsp salt



Mix everything in a non-reactive bowl and place it in the refrigerator.

Let it stay for 3 to 4 days whisking three times per day.

After these days it is ready to be consumed.


Spread it on a warm slice of homemade bread or any type of bread or pita bread.

Keep the rest in the fridge.

You can add some dried spearmint or dried oregano or any such type of herb if you want to jazz it up a little bit.


5.0 from 7 reviews

Galotiri (Milk, Yogurt and Cheese Spread)
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Appetizer
Cuisine/ Κουζίνα: Greek

Ingredients/ Συστατικά
  • 1100 gr. / 2.5 lb Greek yogurt full fat
  • 100 ml / 3.5 fl oz. full fat milk
  • 500 gr. / 1 lb feta cheese, crumbled
  • 1 tsp salt

Instructions/ Εκτέλεση
  1. Mix everything in a non-reactive bowl and place it in the refrigerator.
  2. Let it stay for 3 to 4 days whisking three times per day.
  3. After these days it is ready to be consumed.
  4. Spread it on a warm slice of homemade bread or any type of bread or pita bread.
  5. Keep the rest in the fridge.
  6. You can add some dried spearmint or dried oregano or any such type of herb if you want to jazz it up a little bit.

Notes/ Σημειώσεις
Recipe adapted from Chef Thanos Vlachopoylos

5.0 from 7 reviews

Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Ορεκτικό
Cuisine/ Κουζίνα: Ελληνική

Ingredients/ Συστατικά
  • 1100 γρ. γιαούρτι στραγγιστό ή σακούλας πλήρες
  • 100 ml γάλα πλήρες
  • 500 γρ. φέτα τριμμένη
  • 1 κ.γ. αλάτι

Instructions/ Εκτέλεση
  1. Αναμείξτε τα πάντα σε ένα γυάλινο ή μεταλλικό μπολ και τοποθετήστε το στο ψυγείο.
  2. Αφήστε το να μείνει για 3 έως 4 ημέρες ανακατεύοντας τρεις φορές την ημέρα.
  3. Μετά από αυτές τις μέρες είναι έτοιμο να καταναλωθεί.
  4. Απλώστε το σε μία φέτα ζεστό, σπιτικό ψωμί.
  5. Κρατήστε το υπόλοιπο στο ψυγείο.

Notes/ Σημειώσεις
Συνταγή προσαρμογή από του Chef Θάνου Βλαχόπουλου

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  71. Fanis says:

    Delicious as always. Bravo!!!

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  73. such a creamy spread,your new take on this recipe sounds easy to try at home(especially for us who have never made them) and bet they taste as good as the authentic,thanks a lot for sharing this yummy spread :-)

  74. 38
  75. It is easy indeed! I usually need to buy feta whenever I need it and don’t always have in my fridge, but I’d love to give this a try! It’s always nice to try making some new spread recipe!

  76. 39
  77. This sounds wonderful. I think this would be so good with toasted pitas, olives and perhaps some stuffed grape leaves.

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  79. 41
  80. So creamy and delicious…I would love this dip too.

  81. 42
  82. Greece and Indian are equally ancient cultures and I see a few similarities between them too. Yogurt, cheese, milk combo sounds so good. They all are a very integral part of the Indian cuisine.

  83. 43
  84. This one is certainly worthy of a summer picnic here in the Cape. I shall keep it for when the weather clears.

  85. 44
  86. Sissi says:

    Katerina, here all the organic shops sell sheep cottage cheese, but I’m sure it has nothing to do with the Greek delicacy! The feta version sounds fantastic too and I will certainly try it.
    You know, I have a totally different way to prepare home fresh cheese (I have been doing it only with cow milk though). If it’s raw milk, then you simply leave it for 24 hours at room temperature, it curdles on its own and then I put it into a gauze over a pan to drip for several hours and home-made “cottage” cheese is ready.
    When I make it with pasteurised milk, I add say one teaspoon of lemon juice and heat it slowly, so that it stays warm but never hot. It tastes better though if I manage to find rennet (it’s sold in some shops here). It finally curdles and then I put it into a gauze and drain until it has the required consistency. This method doesn’t require any special temperature in the house. The method you cite sounds much more sophisticated of course and certainly gives better taste results.

  87. 45
  88. Kate says:

    What a perfect summer lunch.

  89. 46
  90. This spread looks so creamy and delicious!!

  91. 47
  92. I love how creamy this spread is. So simple to make and many uses. Great recipe.

  93. 48
  94. Juliana says:

    This mix sounds delicious and so simple to make Katerina…and I have all the ingredients handy…
    Thanks for the recipe and hope you are having a wonderful week my dear 😀

  95. 49
  96. What a wonderful, savory spread. Yummy!

  97. 50
  98. Dina says:

    this sounds like a great dip for veggies! yum!

  99. 51
  100. pepi says:

    Κρατάω τη συνταγή …..θα το φτιάξω!!!

  101. 52
  102. Kathy says:

    This looks like such a rich and creamy spread and so easy to prepare. Lovely!

  103. 53
  104. CCU says:

    Beautiful spread, so full of delicious fresh ingredients 😀


  105. 54
  106. Asmita says:

    What an easy and simple recipe. Just love this! I would love to eat it with some grilled chicken on the side. yummy!

  107. 55
  108. mjskit says:

    WOW! Homemade cheese spread – life doesn’t get much better than this! Thanks for sharing this!

  109. 56
  110. Louise says:

    Oh Katerina!

    I just love coming here to visit. You serve up thee best Greek delights! I wished I lived closer, I’d be nibbling at your door every day, lol…

    Thank you so much for sharing, I’m saving this recipe. I would love to try it one day!!!

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  112. This looks so delicious. I would think that it would be very tasty on bread.

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  114. Debra says:

    What great memories. I love it when food brings us back to family. This looks delicious!

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  116. Pam says:

    It sounds delicious and I want to try it. Bet it’s great spread on a cracker! Great photos too!

  117. 60
  118. gloria says:

    this look really delicious!

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  120. Claire Davis says:

    That sounds like a really fresh and tasty spread, thanks for sharing! Hope you had a wonderful visit!

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  122. How awesome to live in a town that means a type of food. I can see myself eating this non stop too. What a great spread.

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  124. Ξανθή says:

    Αγαπημένο, το αγοράζω από γνωστό τυροκομείο της πατρίδας μου αλλά κι από Κρητικό πρατήριο.
    Το βάζω και σε τάρτες και φαγητά.
    Φιλιά και καλή προσαρμογή μετά την άδεια.

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  126. That was a super easy recipe. This has similarities to American cream cheese that we often spread on bagels.

    This is delightful! Enjoy.


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