Mizithra (Myzithra)
Learn all about mizithra (myzithra) including how to make fresh mizithra.
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 liters whole milk (3.25% milk fat *)
- 110 mL white vinegar
- 1 tsp water
Instructions
- 1
Pour all of the milk into a large pot and heat over medium heat until the milk starts to boil. Stir frequently to prevent the milk from burning.
- 2
Once you reach the boiling point, sprinkle in the white vinegar a little bit at time. Stir.
- 3
Sprinkle the water over the top. Stir and bring back to a boil. Watch video here.
- 4
With a slotted ladle or large spoon, start removing the milk which has curdled and place it into a bowl that you have lined with cheesecloth (alternatively you can use a clean kitchen towel). Watch video here. The water left behind is they whey.
- 5
Let the cheese drain for 10 minutes if you will be using it to make tyropites. Drain it longer if you prefer a thicker mizithra (for spreading on bread for example), and then place into a bowl, and refrigerate.
- 6
Store your fresh mizithra in the refrigerator for several days or freeze for up to 1 month.
- 7
Enjoy!