Greek Soft Fresh Cheese Spread (Katiki Domokou)

Katiki Domokou takes its name directly from Domokos, a town in central Greece, and it carries protected designation of origin status there, meaning genuine katiki must actually come from that specific area, made in the traditional way from a blend of cow milk with goat or sheep milk.

The texture is what sets it apart from most other fresh Greek cheeses, whipped until properly smooth and almost mousse-like, closer to a thick, tangy cream than a curd-based cheese like feta, and this smoothness is exactly what makes it such a good spreadable meze.

A home version made from good quality strained yogurt and a little soft cheese gets remarkably close to the real thing's tang and texture, even without access to genuine Domokos-region milk, and it needs nothing beyond a good whisking and a rest in the fridge.

Key preparation steps

1. Whip strained yogurt and soft cheese together until smooth.
2. Season with salt.
3. Chill to firm slightly.
4. Serve with olive oil and black pepper.

The base

A home approximation starts with thick, strained Greek yogurt whipped together with a soft, mild fresh cheese, such as a mild soft goat cheese or a mascarpone-like cheese, until completely smooth with no lumps at all, closer in texture to a whipped cream than a chunky dip.

Seasoning and resting

Season with salt, tasting as you go, since the tang should come primarily from the yogurt and cheese themselves rather than heavy seasoning. Chill for at least an hour, which lets the mixture firm slightly and the flavours settle.

Serving simply

Katiki Domokou is traditionally served very simply, spread onto a plate, a generous well made in the centre, and filled with good olive oil, finished with a scattering of coarsely ground black pepper and nothing else, letting the cheese itself be the whole point.

What matters in this dish