One of the great joys of Greek farmer’s markets is finding freshly made Mizithra, which is very similar to Italian ricotta cheese. In Greece, it is generally made with sheep milk. While sheep milk is nearly impossible to find in Australia (unless you have your own farm of course), goat’s milk makes a good substitute close to the flavour and texture of a fresh Greek Mizithra. If you don’t like the taste of goat’s milk, cow’s milk works just as well in this recipe and I’d recommend using an raw milk if you can, something like a jersey milk. This recipe makes a rich, creamy style of Mizithra, most suited to breakfast – lathered on warm sourdough with a drizzle of aromatic Greek chestnut or pine honey. It is also good for baking – a great option to use in a Greek honey ‘cheesecake’.
Mizithra
A smooth and creamy homestyle Greek cheese
Ingredients
- 6 cups Full-cream goat or cow's milk
- 2 cups Buttermilk
- 2 cups Cream
- 1 Cooking thermometer.
- 1 piece Muslin or cheescloth
Instructions
-
Combine goat's milk, buttermilk and cream in a large saucepan. Heat over medium heat, without stirring, until it reaches 88°C on a cooking thermometer. Do not allow the mixture to boil.
-
Remove pan from heat; cover with a lid. Stand at room temperature for 5-6 hours or until cool.
-
Place a large sieve over a large bowl; line with muslin or cheesecloth. Using a spoon, lift the mizithra curd into the sieve.
-
Refrigerate overnight or until drained. Transfer mizithra to plate, cover with clingwrap or a beeswax cover and refrigerate. Will keep for a week.
