Description
This dry Mizithra cheese is like what is grated over spaghetti at the Spaghetti Factory.
Ingredients
Scale
- 4 quarts of fresh whey
- 2 quarts of raw goat’s milk or sheep milk
- Juice from 1 lemon
- 1 teaspoon salt
- Large clean cotton cloth (I use new birds-eye weave diapers for my cheese making)
- Colander
- 8 quart pot, sterilized
Instructions
- Boil water in a large pot like a pasta pot or other 8 quart pot (dump the water and your pot is sufficiently sterilized)
- Put 4 quarts of whey and 2 quarts of raw goat’s or raw sheep’s milk in a large pot
- Bring to 90F – body temperature works if you don’t have a dairy thermometer
- Remove from heat
- Add the juice of 1 lemon plus 1 teaspoon sea salt
- Cover and let ripen at room temp for 2 or 3 days until milk is thick and curdled
- Line a colander with your cheesecloth
- Strain milk through a cloth
- Gather up the corners of the cloth and let the milk hang for up to 48 hours to drain
- For a soft mizithra cheese, stop the hanging and unwrap the cheese after 12 hours (You should consume soft mizithra cheese within a week)
Notes
- It will keep refrigerated for up to a month. (Soft Mizithra Cheese should be consumed within a week)
