Thursday, April 14, 2011

6  liters fresh goat or sheep milk 
 1/4 tsp  liquid cheese yeast or one tablet of yeast dilluted into warm milk

Bring milk to 32 C. temperature. Remove from heat.  Dillute yeast into 1/4 cup water and add to  the milk.  Do not stir or move the pot but simple place in a warm place.  Allow to sit for about one hour until the milk looks like thick yogurt.Cut through with a wooden spatula  yielding about  ½ inch cubes of curd. Cover and allow the curds to settle for about 15 minutes. Pour off the whey above the curds, saving for mizithra cheese .  Place curds  into a cheese cloth and hang over a pan until all liquid is drained. You can sprinkle sea salt when you are ready to enjoy this delicious cheese.   This kind of fresh cheese lasts four to five days. 


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