Mizithra

Mizithra or Myzithra (Greek: μυζήθρα [miˈziθra]) is a fresh cheese made with milk and whey from sheep and/or goats. The ratio of milk to whey usually is 7 to 3.

It is primarily produced on the island of Crete, but it is widespread throughout Greece. It is in essence the same cheese with Anthotyros, which may or may not contain some cow's milk. Myzithra can be salt dried to produce a mature salty cheese. In Cyprus a similar cheese is known as "Anari" (Αναρή in Greek, Nor in Cypriot Turkish, Lor in Turkish), and the production method is almost identical to that of the Italian ricotta, though Myzithra it typically more dry.

Production

Mizithra is made from raw, whole ewe's or goat's milk in the simplest way possible: milk is brought to a slow boil for a few minutes and then curdled by adding rennet, or whey from a previous batch (see below), or simply something acidic, e.g. lemon juice, vinegar, or even a broken fresh sprig of fig tree. As soon as the curds have formed, they are poured into a cheesecloth bag which is hung to drain. The whey dripping out of the bag can be used to curdle the next batch of Mizithra. After a few days, Mizithra has formed into a soft mass which is sweet and moist, and has been molded in the shape of the hanging bag, i.e., it has a rounded bottom and a conic, wrinkly top. At this stage it is called "sweet" or "fresh mizithra" and may be used as is. This type is often baked in pies or eaten as is.