Making Mizithra Cheese at Home - Joybilee® Farm | DIY | Herbs | Gardening | Print
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White cheese on green decorative plates

Homemade Mizithra Cheese

  • Author: Chris
  • Yield: 1 pound of Mizithra Cheese 1x


This dry Mizithra cheese is like what is grated over spaghetti at the Spaghetti Factory.


  • 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


  1. Boil water in a large pot like a pasta pot or other 8 quart pot (dump the water and your pot is sufficiently sterilized)
  2. Put 4 quarts of whey and 2 quarts of raw goat’s or raw sheep’s milk in a large pot
  3. Bring to 90F – body temperature works if you don’t have a dairy thermometer
  4. Remove from heat
  5. Add the juice of 1 lemon plus 1 teaspoon sea salt
  6. Cover and let ripen at room temp for 2 or 3 days until milk is thick and curdled
  7. Line a colander with your cheesecloth
  8. Strain milk through a cloth
  9. Gather up the corners of the cloth and let the milk hang for up to 48 hours to drain
  10. For a soft mizithra cheese, stop the hanging and unwrap the cheese after 12 hours (You should consume soft mizithra cheese within a week)


  • It will keep refrigerated for up to a month. (Soft Mizithra Cheese should be consumed within a week)
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