Greek traditional Trahana is a grain made from fermented goats milk, sheep milk or yoghurt.
This is made during the summer and is kept as a dried product to eat during winter months in foods such as soups, breakfast porridge or a weaning food for babies.
Our neighbours use their goats milk, mixed with flour in a traditional wooden trough to form a dough
The dough is then broken off into small bits, placed on clean tablecloths, covered with nets to prevent insects and left to dry in the heat of the sun.
Once semi dry it is squashed into and handful and rubbed over round metal graters with holes to form the grain.
The grain is then sieved and left to fully dry a second time.
We have been making this all week in our village of Haradiatica; it's a wonderful social event to see and partake in under the shade of the grapevine with mountains views.
At the end of each day we enjoy a meal together of homemade bread, goats cheese homegrown tomatoes, and fresh watermelon, washed down with cold beer. We also get gifted some trahana grain for our efforts.
Greek Country Living at its best.
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