HOMEMADE MTZITHRA CHEESE

Those who know me well, also know that I love learning about food, and experimenting and expanding my knowledge about food and in particular the food of Greece. With this in mind, i tried my hand at making fresh Myzithra cheese. Sometime ago my friend AJ explained just how easy it was, and since then I’ve entertained the thought a number of times. Last week I attended a business dinner where 3 amazing cheesemakers shared their stories. You can imagine that this was the inspiration to put desire into action and give it a go. It’s so simple, and delicious,  and as promised here is the recipe!

1 Litre of full cream milk, heat nearly to the boil in a stainless steel pot (essential) – Remove from element – Add 3 tablespoons freshly squeezed lemon juice – Stir gently – Set aside for 15 minutes. Meanwhile, line a suitably sized sieve with muslin or cheesecloth and place over a deep pot or bowl – Gently pour the milk (which should begin to look curdled) into the sieve – Allow to drain for 1-2 hours – When cooled either place in the fridge to further ‘set’ the cheese or using a spatula put the Myzithra into a bowl and place in the fridge for future use.

I enjoyed mine two ways. Firstly, on grainy toast, topped with vine ripened tomatoes, sprinkled with sea salt and freshly cracked pepper, and hand-rubbed rigani. Secondly, on grainy toast, drizzled with honey and sprinkled with ground cinnamon. A perfect way to start the day!

Enjoy!

GL x