Fresh Clouds of Tangy Dairy
Warm sheep’s milk curdled with vinegar, gently drained and hung, then salted and air-dried — mizithra emerges creamy, bright, and slightly crumbly, a taste of Greek mountainsides in every piece.
Ingredients
- 2 liters of pasteurized sheep’s milk
- 60 g vinegar
- Coarse salt for coating
- 1 cheesecloth
Instructions
- Heat the Milk:
Pour the milk into a pot and heat it until it starts to foam and rise. - Curdle the Milk:
Add the vinegar and stir. Once the milk curdles and separates into solids and liquid, turn off the heat and let it sit for 5-10 minutes. - Strain the Mixture:
Line a strainer with a cheesecloth and pour the curdled mixture into it. - Drain the Cheese:
Tie the cheesecloth and hang it for 3-4 hours to allow all the liquid to drain out. - Season and Dry:
Remove the cheese from the cloth, coat it with coarse salt, and let it air dry for 3-4 days at room temperature, turning it frequently. - Storage:
Store the mizithra cheese in the refrigerator or freezer until ready to use.
Simple Craft, Pure Flavor
With just sheep’s milk, vinegar, salt and time, this cheese shows how minimal ingredients—handled with care—unfold into complex tangy whispers and rich texture.
From Breakfast to Baking
Serve fresh mizithra crumbled over salads, stirred into pasta, or dry it further for shredding over pies — versatile from creamy spread to grated cheese.
A Taste of Tradition
Mizithra cheese is a timeless Greek delight, perfect for enhancing any dish or enjoying on its own. Making it at home brings the authentic flavors of Greece to your kitchen. Savor every bite of this creamy, tangy creation!
Curious to explore the amazing benefits and unique qualities of our dishes? Click here to discover why DeliciousPath‘s recommended recipes are a perfect blend of flavor and health!
