CheeseForum.org ยป Forum
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => SECONDARY COAGULATION (Usually Recooked) - Primarily Whey Based => Topic started by: rosawoodsii on March 09, 2011, 03:17:00 PM
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I love mizithra cheese but haven't had it for many years. I found two descriptions/recipes of how to make it, one in Wikipedia and the other in EHow. However, the details are quite different. Though several sources say mizithra is a raw cheese, the description in Wikipedia says to boil it for 10 minutes. It also describes it as being a milk/whey combination. Both places say that only rennet is added.
This is a long way of asking if anyone has an authentic recipe for mizithra cheese. I plan to age it, since it's the hard, gratable mizithra that I like so well.
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I'm curious as to what you find.
I have a mizithra recipe somewhere and will look for it and post it when I find it.
I, too, wanted to make a mizithra because of my experience at the Spaghetti Factory...they grate it, like you like it. However, when I made it, it is apparent it is really a fresh cheese. I couldn't really reconcile how you got from what I made to a hard cheese that gets grated. Aging it doesn't really seem plausible.
Anyhow, I am very curious as to what anyone else says and I will go and find that recipe.
Dave
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Personally I would trust recipes here over the ones on Ehow or Wikipedia, here you go (http://cheeseforum.org/forum/index.php/topic,1730.0.html).
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John,
Do you know anything about how to get a hard, gratable mizithra? Could you air dry and age a cheese like that?
Dave
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Thanks, John. I've copied the recipe. What I need now is to figure out how to age it into a gratable cheese.
Dave, is your recipe similar to the one from the other thread?