Sitaka is a type of soft sweet cheese with a yogurt texture produced in the islands of Kasos and Karpathos using a special process from goat and sheep milk.
Its preparation takes lots of time as, after allowing it to sour, milk is placed in cauldrons where it is stirred continuously with a wooden ladle for 8-10 hours until the liquid evaporates. The creamy residue that remains is called sitaka.
When fresh milk is added, it becomes “sweet sitaka”. Spread on bread or the kouloura of Kasos, sweet sitaka is ideal for a light meal.
