Kamil Perry
Mizithra is a traditional Greek cheese that is primarily produced on the island of Crete but is widespread throughout Greece. It is made from raw, whole ewe's or goat's milk in a simple process: milk is brought to a slow boil and then curdled by adding rennet or whey from a previous batch, or an acidic substance such as lemon juice or vinegar. The curds are then poured into a cheesecloth bag and hung to drain, forming a sweet, moist, soft mass. The whey can be used to curdle the next batch of mizithra. Mizithra can be eaten fresh as a sweet cheese or salted and dried to create a harder cheese that can be grated and used in pasta dishes.
| Characteristics | Values |
|---|---|
| Place of Origin | Crete, Greece |
| Main Ingredients | Raw, whole ewe's or goat's milk, whey |
| Additional Ingredients | Rennet, lemon juice, vinegar, fig tree sprig |
| Type of Cheese | Whey cheese, mixed milk-whey cheese |
| Taste | Sweet, milky, salty, sour, tangy |
| Texture | Soft, moist, dry, crumbly, hard |
| Colour | White |
| Similar Cheeses | Anthotyros, Anari, Italian ricotta, ricotta salata, mascarpone, Parmesan, Pecorino Romano |
| Use Cases | Desserts, salads, pastries, baking, pasta, sprinkling, grating |
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Boiling milk
Mizithra is a traditional Greek cheese, primarily produced on the island of Crete. It is made from raw, whole ewe's or goat's milk, with a small amount of cow's milk sometimes being used. The first step in making mizithra is to slowly boil the milk.
To begin the mizithra-making process, milk is brought to a slow boil and left to simmer for a few minutes. This step is important as it helps to kill any harmful bacteria in the milk, making the cheese safe to consume. Boiling the milk also helps to change its protein structure, which is necessary for the curdling process.
After boiling, the milk is then curdled by adding rennet or whey from a previous batch of cheese-making. Alternatively, an acidic substance such as lemon juice, vinegar, or even a fresh broken fig tree sprig can be used to curdle the milk. This step is crucial in the cheese-making process, as it causes the milk to separate into solid curds and liquid whey.
The curdling process is essential in cheese-making as it helps to concentrate the milk's protein and fat content, giving mizithra its characteristic rich and creamy texture. By slowly boiling the milk and then curdling it, the cheese maker can begin to transform the liquid milk into a solid cheese with a unique flavour and texture.
Overall, the boiling of milk is a crucial step in the mizithra-making process, as it helps to ensure the safety, texture, and flavour of the final product. By following these traditional methods, cheese makers can produce a delicious and safe cheese that has been enjoyed in Greece for thousands of years.
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Curdling milk
Mizithra is a traditional Greek whey cheese made from raw, whole ewe's or goat's milk. It is produced by slowly boiling milk for a few minutes and then curdling it. Curdling is the process of adding an acidic substance to milk to make it coagulate and separate into solid curds and liquid whey. To make mizithra, you can add rennet or whey from a previous batch to curdle the milk, or you can use an acidic substance such as lemon juice, vinegar, or even a fresh broken fig tree sprig.
The process of curdling milk is essential to cheese-making, as it separates the milk into curds and whey. The curds are then drained and pressed to form cheese, while the whey is often used in other cheese-making processes. In the case of mizithra, the whey is particularly important as it is a whey cheese, meaning it is made by using the whey from previous cheese or yogurt-making to provide the acidity to curdle the milk.
To make mizithra, milk is first brought to a slow boil for a few minutes. This helps to kill any harmful bacteria and also changes the structure of the milk proteins, making them more susceptible to curdling. After boiling, the milk is then curdled by adding an acidic substance. The type of acid used can vary but typically includes substances such as lemon juice, vinegar, or sour whey.
Once the milk has been curdled, it is then poured into a cheesecloth bag and hung to drain. The whey that drips out of the bag can be collected and used to curdle the next batch of mizithra or other cheese-making processes. The curds are left to drain for a few days, during which time they form a soft, moist, sweet mass that takes on the shape of the hanging bag with a rounded bottom and a conical, wrinkly top. This mass is the fresh mizithra cheese, which can be eaten as is or further processed into other forms.
Overall, the curdling process is a crucial step in making mizithra cheese, as it helps to separate the milk into curds and whey, which are then used to create a delicious and traditional Greek cheese.
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Draining whey
Mizithra is a Greek whey cheese made from raw, whole ewe's or goat's milk. The process of making this cheese involves boiling the milk and then curdling it by adding rennet or whey from a previous batch. This mixture is then poured into a cheesecloth bag and hung to drain, allowing the whey to drip out.
Draining the whey is a crucial step in the cheese-making process. Once the curds have formed, they are carefully poured into a cheesecloth bag. This bag is then hung up, allowing the whey to drip out and separate from the curds. The bag acts as a strainer, capturing the solid curds and allowing the liquid whey to drain out. This step is important as it helps to remove excess moisture from the cheese, promoting the desired texture and consistency.
The whey dripping out of the bag can be collected and used for various purposes. One important use is in the curdling process for the next batch of mizithra or other cheeses. The collected whey can be added to milk to initiate curdling and start the cheese-making process anew. This practice is common in traditional cheese-making, reducing waste and creating a sustainable cycle.
Additionally, the drained whey has nutritional value and can be used in other culinary applications. It contains protein and can be incorporated into various recipes to enhance nutritional content. Some people choose to drink whey as a nutritional supplement, believing it to have health benefits. However, it's important to note that the taste of whey may not be pleasant for everyone.
The process of draining whey is a delicate balance of timing and technique. Hanging the cheesecloth bag allows gravity to do most of the work, but it's important to monitor the process to ensure the desired consistency of the cheese is achieved. Too much whey drainage can result in a dry and crumbly texture, while insufficient drainage can lead to a softer, moister cheese.
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Flavouring and ageing
Mizithra is a Greek whey cheese made from sheep's or goat's milk. It is primarily produced on the island of Crete but is widespread throughout Greece. The flavour of Mizithra is similar to feta, but much harder and drier. The cheese is soft, snow-white, creamy, and moist, with a sweet and milky taste.
Mizithra is typically not flavoured during the ageing process. However, it can be salted and aged to become drier, denser, saltier, and more sour. This type of Mizithra is called Xynomizithra or sour Mizithra and is often grated over pasta dishes. The ageing process also affects the texture of the cheese, making it harder and more suitable for grating.
Mizithra is a high-moisture cheese, which makes it more susceptible to contamination by listeria monocytogenes. However, the process of making Mizithra involves boiling the whey, which subjects it to temperatures beyond pasteurisation, making it one of the safest cheeses available.
The ageing process of Mizithra can last for up to a year, during which the cheese develops a natural hard rind similar to that found on Parmesan. While the rind is technically edible, it does not enhance the flavour or experience of the cheese. Instead, it can be used to flavour soups and sauces by tossing it into the pot during cooking and then discarding it before serving.
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Storage and use
Mizithra is a Greek whey cheese made from sheep's or goat's milk. It is primarily produced on the island of Crete but is widespread throughout Greece. It is a challenging cheese to find outside of Greece, especially in the United States, and can be expensive.
Mizithra is a versatile cheese that can be used in a variety of dishes, both sweet and savoury. It can be eaten fresh, similar to ricotta or cream cheese, and is perfect for spreading on crackers or bread with a drizzle of honey or olive oil. Fresh mizithra should be stored in the refrigerator and consumed within a day or two.
Mizithra can also be salted and aged, which makes it drier, denser, saltier, and more sour. This aged version, known as xynomizithra or myzithra xeri, is often grated and used in pasta dishes, soups, and vegetable casseroles. It can also be used as an ingredient in pasta sauces or baked desserts such as Greek cheesecake and sweet cheese pastries. When aged, mizithra can last for up to a year if stored in an airtight container.
The high moisture content of mizithra makes it more susceptible to contamination by listeria monocytogenes than drier, aged cheeses. However, the cheese is typically made by boiling whey, which sterilizes it and reduces the risk of contamination. To ensure food safety, it is recommended to purchase mizithra that has been made in a regulated facility with proper oversight.
Mizithra is a unique and beloved cheese with a devoted following. It is a key ingredient in the famous Mizithra-Romano cheese blend used by the Old Spaghetti Factory, showcasing its popularity and versatility in various recipes.
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Frequently asked questions
Mizithra is a Greek whey cheese made from raw, whole ewe's or goat's milk.
The milk is brought to a slow boil and then curdled by adding rennet or whey from a previous batch. As soon as curds have formed, they are poured into a cheesecloth bag and hung to drain.
Mizithra is a "`whey cheese", which means it is made by using the whey from previous cheese or yogurt-making to provide the acidity to curdle milk.
Mizithra is a dry, salty, and tangy cheese with a flavour similar to feta. The young, unsalted version of the cheese tastes sweet and milky.
