Staka

Staka is a traditional Cretan dairy product that is made by salting and boiling the creamy, fat layer of fresh or boiled sheep’s or goat’s milk (or a mixture of both kinds).

After cooking for several hours, two different products are produced: a type of clarified butter known as stakovoutyro or staka butter, and staka, which is the thick white protein residue.

Traditionally, staka is mixed with flour (usually wheat or barley) and salt, and it is then cooked until it develops a pudding-like consistency. This simple dairy product is widely used in Cretan cuisine — it's added to pasta, rice specialties, soups, stews, or pies, eaten as a dip or a side dish, or enjoyed with eggs, sourdough bread, and apaki (smoked pork) for a traditional Cretan breakfast.