Mizithra

Mizithra

Cottage cheese

By
From
The Complete Middle Eastern Cookbook
Makes
600 g
Photographer
Alan Benson

Given modern-day packaging and health concerns regarding fat content, whole, unhomogenised milk may be difficult to obtain. Homogenised milk can be used instead, as can fortified milk with a low fat content. If using either of these alternatives, double the amount of rennet to 4 tablets. Skim milk that has not been fortified with skim milk powder is not recommended.

Ingredients

Quantity Ingredient
2.5 litres whole unhomogenised milk
3 teaspoons salt
2 rennet tablets

Method

  1. Heat the milk in a heavy-based saucepan until lukewarm. Stir in the salt and remove from the heat.
  2. Crush the rennet tablets in a small bowl, add 1 tablespoon cold water and stir until dissolved.
  3. Slowly pour the rennet liquid into the milk, stirring gently. Cover the pan with a lid and leave it at the side of the stove, undisturbed, for 30 minutes.
  4. When the liquid has set, break up the curds by stirring with a whisk or spoon. Let the curds settle.
  5. Line a colander or large sieve with a double layer of muslin (cheesecloth). Ladle the curds into this. Collect the whey in a bowl if required.
  6. Let the curd drain for a while, then scrape down the cheese on the sides of the cloth and tie the ends of the cloth together. Suspend from a fixed object and leave to drain for another 6 hours at room temperature, then suspend from a shelf in the refrigerator with a dish underneath to gather the remaining whey. Leave for another 12 hours to drain thoroughly.
  7. Turn the cheese out of the cloth and store in a sealed container in the refrigerator. It will keep for 4–5 days.

Note

  • The whey may be used for making a whey cheese such as anari, a cheese from Cyprus normally made after making haloumi cheese. The Syrians also make a whey cheese called kareeshee bi limoun. Another use for whey is for storing feta cheese in the home.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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