Myzithra - Fresh Greek Cheese

Ingredients

In Greece, this cheese would be made from sheep or goat milk, but it can be made (effectively, if not entirely authentically) from cow milk as below.  If you live near a Mediterranean market and can get your hands on some Greek thyme honey or Hymettus honey, then you are already halfway to culinary heaven.  Some plump fig halves, each covered with a knob of Myzithra and a drizzle of honey should send you there straight away!

• 2 quarts light cream (or half-and-half or creamo) containing 10% MF, or whole goat milk
• juice of one small lemon, pulp removed (about 3 tablespoons)
• pinch of sea salt (optional)

Methodology

Place light cream in a large non-reactive saucepan and heat until boiling,  Immediately remove from heat and stir in lemon juice (and salt if using).  Stir gently and continuously, and very quickly coagulation will occur* and the curds (milk solids) will begin separating from the whey (liquid). Place a double layer of cheesecloth or loosely woven cotton muslin in a collander, leaving several inches hanging over the edge all around, then pour mixture into the cheesecloth and set over a bowl to drain to 15-20 minutes.

Gather up the edges of the cheesecloth and twist to squeeze out excess whey.  Flatten the ball into a uniform disk shape (still in the cheesecloth), place on a rimmed dish, and set a plate or sheetpan on top. Place in the fridge or very cool spot for one to two hours.

More cheesy ideas, including recipes for making the fresh Indian cheese known as Paneer, and the fresh Mexican cheese known as Queso Fresco can be found in the Cheese and Dairy section of this website.

*If separation does not occur as suggested, return saucepan to low heat and continue stirring until separation occurs.

Submitted by:

C@H Kitchen