How to Make Delicious Sour Mizithra (Xynomizithra) Cheese

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and suitable for lactose-intolerant individuals.

salt

💰Cheaper: sea salt

Sea salt is often less expensive and provides a different texture.

lemon juice

💰Cheaper: lime juice

Lime juice can be a cost-effective substitute with a similar acidity.

vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is often cheaper and adds a fruity note.

Sanitize your equipment before starting.

Pour 4 liters of whole cow's milk into a pot and heat it to 32 degrees Celsius (90 Fahrenheit).

Remove the pot from heat and sprinkle 1/4 teaspoon of aromatic mesophilic culture over the milk. Let it rehydrate for 5 minutes.

Stir the culture into the milk and cover it. Allow the milk to ripen for 1 hour.

After 1 hour, if cream has risen to the top, stir it back in. Pour in the rennet solution while stirring gently for no more than 1 minute.

Cover and let the milk set at room temperature for 24 hours.

After 24 hours, check that the curds have separated from the whey. Ladle off the whey.

Ladle the curds into a butter muslin lined colander. Tie the corners of the cheesecloth to form a bag and hang it to drain for 12 hours.

After 12 hours, remove the cheese from the bag and place it into a sanitized glass bowl.

Add 2 teaspoons of non-iodized cheese salt to the cheese and stir it through.

Spoon the cheese into a basket, smoothing the top as you go. Lightly sprinkle salt on top and allow it to drain for 24 hours with an umbrella covering it.

After 24 hours, remove the cheese from the basket and flip it over. If it doesn't come out easily, gently bang it to release.

Lightly sprinkle salt on top again and drain for another 24 hours.

After the final 24 hours, remove the cheese from the mold. It should be soft and tangy.

Equipment Needed

Spice Level:

Dietary

Allergens