Adriana's Mizithra - Greek "cottage Cheese"

1. 1

   Heat the milk in a large heavy pan until lukewarm and stir in the salt.

2. 2

   Remove from the heat.

3. 3

   Crush the rennet tablets in a small bowl, add cold water and stir until dissolved.

4. 4

   Slowly pour the rennet liquid into milk, stirring the milk gently.

5. 5

   Cover the pan with a lid and leave at the side of the stove, undisturbed, for half an hour.

6. 6

   When set, break up curds by stirring with a whisk and let the curds settle.

7. 7

   Line a big sieve or colander with a double layer of muslin or cheesecloth.

8. 8

   Put it over a large basin to catch the drips.

9. 9

   Ladle the curds into the prepared strainer using a skimming spoon.

10. 10

    Let the curd drain for a while, then scrape down the cheese from the sides of the blow and tie the ends of the cloth together.

11. 11

    Suspend from a hook over a basin and leave to drain at room temperature for about another 6 hours.

12. 12

    Then suspend it from a shelf in the fridge, over a bowl to catch the drips, and leave it for another 12 hours to drain thoroughly.

13. 13

    Turn out of the cloth and store in a sealed container in the fridge for up to 5 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.