Making Mizithra Cheese at Home - Joybilee® Farm | DIY | Herbs | Gardening | Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
White cheese on green decorative plates

Homemade Mizithra Cheese

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

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

  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)

Notes

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