Adrianas Mizithra Greek Cottage Cheese Recipes

ADRIANA'S MIZITHRA - GREEK "COTTAGE CHEESE"

Steps:

• Heat the milk in a large heavy pan until lukewarm and stir in the salt. Remove from the heat.
• Crush the rennet tablets in a small bowl, add cold water and stir until dissolved.
• Slowly pour the rennet liquid into milk, stirring the milk gently.
• Cover the pan with a lid and leave at the side of the stove, undisturbed, for half an hour.
• When set, break up curds by stirring with a whisk and let the curds settle.
• Line a big sieve or colander with a double layer of muslin or cheesecloth. Put it over a large basin to catch the drips.
• Ladle the curds into the prepared strainer using a skimming spoon.
• 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.
• Suspend from a hook over a basin and leave to drain at room temperature for about another 6 hours.
• 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.
• Turn out of the cloth and store in a sealed container in the fridge for up to 5 days.

MIZITHRA BROWNED BUTTER PASTA

Steps:

• Cook pasta in large pot of salted, boiling water until al dente. Drain.
• When pasta is almost done, start slowly melting butter over medium heat until golden and bubbles subside. Saute garlic and toss pasta with butter garlic mixture. Sprinkle with cheese & herbs to taste. Sprinkle some fresh cracked black pepper. Enjoy!