Mizithra (Myzithra)
Learn all about mizithra (myzithra) including how to make fresh mizithra.
Prep Time5 minutes mins
Cook Time30 minutes mins
Course: Appetizer, meze, Snack
Cuisine: Greek
Servings: 2.5 cups
Author: Mia Kouppa
large pot
Slotted ladle or spoon
Cheesecloth
- 4 liters whole milk 3.25% milk fat *
- 110 mL white vinegar
- 1 tsp water
Pour all of the milk into a large pot and heat over medium heat until the milk starts to boil. Stir frequently to prevent the milk from burning.
4 liters whole milk
Once you reach the boiling point, sprinkle in the white vinegar a little bit at time. Stir.
110 mL white vinegar
Sprinkle the water over the top. Stir and bring back to a boil. Watch video here. 1 tsp water
With a slotted ladle or large spoon, start removing the milk which has curdled and place it into a bowl that you have lined with cheesecloth (alternatively you can use a clean kitchen towel). Watch video here. The water left behind is they whey. Let the cheese drain for 10 minutes if you will be using it to make tyropites. Drain it longer if you prefer a thicker mizithra (for spreading on bread for example), and then place into a bowl, and refrigerate.
Store your fresh mizithra in the refrigerator for several days or freeze for up to 1 month.
Enjoy!
- Do not use lactose-free milk in this recipe.
You can use the whey which is left over to store your feta. This will draw out some of the saltiness of the feta.
We love using fresh mizithra in our tyropites, and spanakopites.