It is a dairy product derived from the "chipa" (skin/cream) that forms on the surface of goat's and sheep's milk immediately after milking.
With a short preparation, when the skin starts to thicken and come off the bottom of the pot, its proteins are separated from its butter. After the butter is transfused, the cream continues to heat up, and the gel of the remaining protein mass is called "staka", and the butter stored is called "stakovoutyro" (stakabutter).
As the staka heats up, a wonderful aroma emerges. Its colour is whitish or pale yellow, and its taste is intensely milky.
In Crete, it is used in frying, in the "burning" of pasta or 'gamopilafos', as well as in the cooking of grilled meat in the oven.
