Adriana's Mizithra - Greek "cottage Cheese"
- Ready In:
- 18hrs
- Ingredients:
- 4
- Yields:
-
600 grams
ingredients
- 2365.9 ml whole milk, Must be WHOLE, RAW and not homogenized (THIS IS CRUCIAL)
- 14.78 ml salt
- 2 rennet tablets
- 14.79 ml cold water
directions
- Heat the milk in a large heavy pan until lukewarm and stir in the salt. Remove from the heat.
- Crush the rennet tablets in a small bowl, add cold water and stir until dissolved.
- Slowly pour the rennet liquid into milk, stirring the milk gently.
- Cover the pan with a lid and leave at the side of the stove, undisturbed, for half an hour.
- When set, break up curds by stirring with a whisk and let the curds settle.
- Line a big sieve or colander with a double layer of muslin or cheesecloth. Put it over a large basin to catch the drips.
- Ladle the curds into the prepared strainer using a skimming spoon.
- Let 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.
- Suspend from a hook over a basin and leave to drain at room temperature for about another 6 hours.
- Then 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.
- Turn out of the cloth and store in a sealed container in the fridge for up to 5 days.
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