Staka is a traditional Cretan dairy product derived from the so-called “tsipa”, i.e. the cream of freshly drawn milk, which is separated from the milk, then is lightly salted and after having accumulated a sufficient quantity, is heated for days on a low heat with the addition of flour. During this period, staka, i.e. the proteins is separated from fat, from which the stakovoutyro (aka staka butter) is derived.
Staka has a strong taste, while its colour varies from white to yellowish. It is used mainly in recipes but it is also consumed on its own.