Mizithra Cheese: Uses And Applications

Mizithra, or myzithra, is a traditional Greek whey cheese made from raw ewe's or goat's milk. It is primarily produced on the island of Crete but is widespread throughout Greece. The cheese is made by slowly boiling milk and then curdling it with rennet, whey from a previous batch, or an acidic substance. It is commonly used in Greek cooking, both as a fresh cheese and in its aged, salted form. Fresh mizithra is used in baked goods and cooked dishes, while aged mizithra is used as a grating cheese for pasta, soups, and casseroles.

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Mizithra is a Greek whey cheese

The process of making mizithra is simple: milk is brought to a slow boil for a few minutes and then curdled by adding rennet or whey from a previous batch, or an acidic substance such as lemon juice or vinegar. As soon as curds have formed, they are poured into a cheesecloth bag and hung to drain. The whey dripping out of the bag can be used to curdle the next batch of mizithra.

Mizithra comes in three varieties: fresh (sweet), sour, and aged. Fresh mizithra is similar to ricotta and is generally sold in egg-shaped balls. It has a sweet and milky taste and is commonly used in desserts, pastries, and baking. It can also be eaten on its own or used in salads. Sour mizithra, also known as xinomyzithra, is made by allowing fresh mizithra to ferment slightly.

Aged mizithra, called myzithra xeri, is a hard, salty grating cheese with a buttery flavour similar to ricotta salata. It is considered the grating cheese par excellence of Greek cuisine and is especially suited for sprinkling over hot pasta, soups, and casseroles. It can also be used as an ingredient in pasta sauces.

Overall, mizithra is a versatile cheese that can be used in a variety of dishes, both sweet and savoury. It is a beloved part of Greek cuisine and culture.

It's made from raw ewe's or goat's milk

Mizithra is a Greek cheese made from raw ewes' or goats' milk, or a mixture of the two. It is primarily produced on the island of Crete but is widespread throughout Greece.

The process of making mizithra is simple: milk is brought to a slow boil and then curdled by adding rennet, 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 soft, sweet, moist, and snow-white cheese. This "sweet" or "fresh" mizithra can be eaten as a dessert with honey or baked into pastries and pies.

Mizithra can also be salted and aged, which makes it drier, denser, saltier, and more sour. This "sour" or "aged" mizithra is often grated and used in pasta dishes, soups, and vegetable casseroles.

The process of making mizithra is quite unique, and the resulting cheese has a devoted following. It is an important part of Greek cuisine and culture, with Cretans producing it for thousands of years.

It's used in baking and salads

Mizithra is a traditional Greek whey cheese made from raw ewe's, goat's, or cow's milk, or a mixture of these. It is primarily produced on the island of Crete but is widespread throughout Greece. The cheese is made by bringing milk to a slow boil and then curdling it 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. This process results in a soft, sweet, moist, and snow-white cheese that can be eaten fresh or baked into pies.

Mizithra is commonly used in baking and salads. In baking, fresh mizithra is used in desserts such as Greek cheesecake and sweet cheese pastries. It can also be baked into little cheese pies and Sfakiani pita, a pie from the Sfakia region. When mizithra is salted and aged, it becomes drier, denser, saltier, and more sour, making it ideal for grating over pasta dishes, soups, and vegetable casseroles.

In salads, mizithra can be used as a table cheese, adding a sweet and milky flavour to the dish. It can be crumbled or grated over the salad, providing a creamy and moist texture. The cheese's mild and sensuous flavour can enhance the taste of the other ingredients in the salad.

Fresh mizithra should be stored in the refrigerator and used within a day or two, while aged mizithra can last for up to a year in an airtight container. It may be challenging to find mizithra outside of Greece, but Greek grocers, specialty cheese shops, or online sources may carry it.

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It can be salted and aged

Mizithra is a Greek whey cheese made from raw ewe's, goat's, or cow's milk or a mixture of these. It is primarily produced on the island of Crete but is widespread throughout Greece.

Mizithra can be salted and aged. When it is salted and aged, it becomes drier, denser, saltier, and more sour. This type of mizithra is called xynomizithra or xinomyzithra (sour mizithra). It is often grated and used in pasta dishes, soups, and vegetable casserole dishes, as well as in pasta sauces. It is considered the grating cheese par excellence of Greek cuisine and is especially suited for sprinkling over hot pasta.

The process of salting and ageing mizithra involves rubbing the fresh cheese with salt and then ageing it until it hardens. This can take around 39 days, after which the mizithra becomes a dry, crumbly, salty cheese that is perfect for grating.

The salted and aged mizithra has a harder texture than the fresh variety, developing a natural hard rind similar to that found on Parmesan cheese. It also has a longer shelf life, lasting for up to a year when stored in an airtight container.

The ageing process also affects the flavour of the cheese, giving it a buttery flavour similar to ricotta salata. This salty and sour flavour profile makes it a unique and sensuous cheese with a devoted following.

It's similar to Italian ricotta

Mizithra is a Greek whey cheese made from raw, whole ewe's or goat's milk. It is primarily produced on the island of Crete but is widespread throughout Greece.

Mizithra is sold as a fresh cheese and as a salt-dried grating cheese. The fresh variety is similar to Italian ricotta, with a sweet and milky taste. It is soft, white, and fluffy, and commonly used in desserts, such as Greek cheesecake and sweet cheese pastries. It is also added to cooked dishes that call for cheese.

The salt-dried variety of mizithra is similar to Italian ricotta salata. It is dry, crumbly, and perfect for grating over pasta dishes, soups, and vegetable casseroles. It can also be used as an ingredient in pasta sauces.

Fresh mizithra can be used in place of fresh ricotta in many recipes. Similarly, aged mizithra can be substituted with ricotta salata.

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