Make Mizithra Cheese
Mizithra cheese is a type of Greek cheese that is soft--it is comparable to ricotta. It is sold in egg-shaped balls and has a light flavor. Mizithra generally is used in desserts such as cheesecakes, but it is versatile enough to be used as a topping for soups, casserole dishes or vegetables. It also is a key ingredient in many types of spaghetti sauces.
Instructions
1. Heat 8 cups of milk in a large pot until the milk reaches room temperature.
2. Stir in 2 teaspoons of salt and move the pot to a cool burner.
3. Crush two rennet tablets with the end of a large metal spoon until they are powdery.
4. Dissolve the rennet in 1 tablespoon of cold water in a separate bowl.
5. Stir the dissolved mixture in with the milk and cover the pot. Do not touch the pot for one hour. This will allow the cheese to harden.
6. After one hour, gently stir the contents of the pot and break up the cheese curds.
7. Lay the cheesecloth onto the strainer and place it over the sink to avoid any messes.
8. Use a soup ladle to bring the curds from the pot to the strainer and allow them to drain for a few minutes.
9. After all of the liquid appears to have drained, tie the ends of the cheesecloth and hang it over the sink. Excess liquid might still remain, so you should drain over the sink for at least 8 hours or until the cheesecloth stops leaking.
10. After eight hours, open up the cheesecloth and remove the completed mizithra cheese.
11. Refrigerate the cheese in a tightly sealed container for longer lasting cheese.
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