Found this on a lady named Adriana's blog. She adapted the recipe from Tess Mallos' The Complete Middle East Cookbook. Raw milk has been drank by people for thousands of years without problems. It's delicious.
My Private Note
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- 1Heat the milk in a large heavy pan until lukewarm and stir in the salt. Remove from the heat.
- 2Crush the rennet tablets in a small bowl, add cold water and stir until dissolved.
- 3Slowly pour the rennet liquid into milk, stirring the milk gently.
- 4Cover the pan with a lid and leave at the side of the stove, undisturbed, for half an hour.
- 5When set, break up curds by stirring with a whisk and let the curds settle.
- 6Line a big sieve or colander with a double layer of muslin or cheesecloth. Put it over a large basin to catch the drips.
- 7Ladle the curds into the prepared strainer using a skimming spoon.
- 8Let the curd drain for a while, then scrape down the cheese from the sides of the blow and tie the ends of the cloth together.
- 9Suspend from a hook over a basin and leave to drain at room temperature for about another 6 hours.
- 10Then suspend it from a shelf in the fridge, over a bowl to catch the drips, and leave it for another 12 hours to drain thoroughly.
- 11Turn out of the cloth and store in a sealed container in the fridge for up to 5 days.
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Nutritional Facts for Adriana's Mizithra - Greek "cottage Cheese"
Serving Size: 1 (2473 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2.4
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.4 mg
- Sodium 13.2 mg
- Total Carbohydrate 0.1 g
- Dietary Fiber 0.0 g
- Sugars 0.2 g
- Protein 0.1 g
The following items or measurements are not included: