Make Mizithra
Mizithra is a traditional Greek unpasteurized cheese with a soft, creamy granular texture and a flavor similar to ricotta. It is made with sheep's or goat's milk, and sometimes a combination of the two, but it can also be made from fresh whole cow's milk. Fresh mizithra is often eaten with honey and fruit as a dessert. Sour mizithra is used to impart a tangy flavor to certain dishes, and the aged version pairs well with pasta.
Instructions
1. Heat the milk in a large pot until lukewarm.
2. Stir in 3 teaspoons of salt, and remove the pot from the heat.
3. Crush the rennet tablets, and mix them with 1 tablespoon of cold water in a small cup or bowl until dissolved.
4. Slowly pour the dissolved rennet into the milk, and stir gently. Cover the pot, and leave it undisturbed for 30 minutes.
5. Stir the mixture gently to break up the curds, and allow it to settle.
6. Line the sieve or colander with two layers of cheesecloth, and place it over a sink or large bowl.
7. Use a slotted spoon to ladle the curds from the pot into the strainer, and allow them to drain.
8. Tie the ends of the cheesecloth together, and hang it over the sink or bowl. Allow it to drain at room temperature for 5 to 6 hours.
9. Suspend the cheesecloth bag containing the mizithra over a bowl in the refrigerator, and allow it to drain for an additional 12 hours.
10. Remove the mizithra from the cheesecloth after it has thoroughly drained, and place it in a sealed container. Keep refrigerated; it will last up to 5 days.
Tags: Make Mizithra, over sink
