Mizithra is a classic Greek whey cheese known for its versatility and rich flavor, ideal for grating over pasta or enhancing your favorite meals. This recipe offers a step-by-step guide to creating both a fresh and a hard version of Mizithra cheese right in your kitchen.
Ingredients
馃 6 liters sweet whey from Kefalotyri cheese
馃 2 liters sour whey from ricotta or other cheese production
馃悙 2 liters goat鈥檚 milk
馃 80 grams salt
Instructions
1- Combine Wheys and Heat:
- In a large stainless steel pot, combine 6 liters of sweet whey with 2 liters of sour whey.
- Begin heating the mixture over medium heat and stir frequently to prevent scorching.
- Monitor the temperature using a digital thermometer and bring it up to approximately 70掳C (158掳F).
2- Add Salt and Goat鈥檚 Milk:
- Add 80 grams of salt to the whey and stir until fully dissolved.
- Add 2 liters of goat鈥檚 milk and continue heating, gently stirring to ensure even temperature distribution.
3- Form Curds:
- Allow the mixture to reach around 90掳C (194掳F) - this is where curds start to form.
- Once curds begin to visibly separate, stop stirring but maintain the heat until a thick layer of cheese forms on the surface.
4- Let Mixture Sit and Prepare Mold:
- Turn off the heat and let the pot sit for 15 minutes to allow full curd separation.
- Line a white plastic cheese mold with a blue disposable cheesecloth and place it over a metal tray to catch any draining whey.
5- Transfer Curds to Mold:
- Using a stainless steel ladle or a fine-mesh sieve, carefully scoop the curds into the cheese mold.
- Gather the edges of the cheesecloth and twist tightly to form the curds into a compact ball or disc, pressing out excess whey.
6- Cool and Drain:
- Leave the cheese in the mold to cool fully and ensure additional whey drainage.
- Once cooled, unwrap the cheese and pat dry with a paper towel.
7- Storage/Hardening:
- For fresh Mizithra, store it in the refrigerator and consume within 1-2 days.
- For hard Mizithra, place it on a white plastic grid and age for a minimum of 3-4 weeks in a cool, dry place to achieve a firm, grating texture.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: Varies, based on cheese size
Equipment:
- Large stainless steel pot
- TEM model digital thermometer
- Large heat-resistant spatula
- Small container for salt
- White plastic cheese mold/basket
- Blue disposable cheesecloth
- Stainless steel ladle
- Metal tray
- Paper towel
- White plastic aging grid
- Wooden cutting board
Cooking Tips:
- Use freshly made sweet and sour whey to optimize flavor and texture.
- Ensure constant stirring during initial heating to prevent scorching.
- Proper aging is crucial for developing a hard texture suitable for grating.
#hashtags
#mizithra #greekcheese #homemade #cheesemaking #whey #agedcheese #foodie #cookingathome
Domowy ser: https://www.youtube.com/@Domowyser