• 3 kilos of yogurt made from sheep's or goat's milk
• 1 kilo of 'konari' (coarse semolina/wheat groats)
• 1 tablespoon of salt
METHOD
1. To sour the milk and prepare the yogurt we will need for the trahanas, we get fresh milk from a farm. To make the yogurt with sheep's milk, we heat 1 liter of milk until it boils, to eliminate any unwanted bacteria. Then, we let it cool down to 40-45°C, meaning it should be warm, but not hot.
2. In a bowl, mix 1 tablespoon of ready-made yogurt with a little of the milk, and then add this mixture to the rest of the milk, stirring well. Transfer the milk to a container and cover it with towels to maintain the temperature. The longer it sits and stays warm, the more sour it becomes. The ratio is therefore 1 liter of milk to 1 tablespoon of sour yogurt (sheep's).
3. When making the trahanas, put the yogurt in the pot and heat it well until it almost boils. Add the salt and gradually add the 'konari' (coarse groats), stirring constantly. After adding the 'konari', stir until our mixture thickens. Shape it into balls of half a kilo or whatever size you prefer for freezing.
