How to Make Delicious Sour Mizithra (Xynomizithra) Cheese
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- Опубликовано: 15 июл 2024
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Хобби
I haven't seen mizithra in stores for years! What we bought was aged hard and could be grated. A soft version sounds amazing.
It really is!
In Crete they make bougatsa, a pie normally made with sweet cheese. Gr , μπουγάτσα.
While Xynomizithra is one of the most famous cheeses from the island of Crete , I encourage you to try and make the one called Xygalo (ξύγαλο in greek) which is made in the regions of Sitia and Chania. It was my favourite snack while I was there, sadly though it is too delicate to be exported (it spoils easily). Keep up the good work!
I would suggest leaving the curds in the basket undisturbed when draining by flipping the entire basket. Lay a piece of damp paper towel over the top of the cheese, then invert it over another inverted tapered basket and back to right side up etc.
Thank you so much for these demonstrations! I love this channel.
Glad you like them!
Nice!
This one is intriguing
That's a new one on me. Great video 👍👍
So glad I found this video. I've been looking for Cretan mizithra in the stores, in Australia, but it doesn't exist. From my time in Crete, the cheese was made with goat and sheep milk, I believe. Can you do a video with goats milk?
So grateful for you, Gavin! Thank you for your videos and answers to questions. Wish I could afford to give $$ thanks. I am almost there. Thank you so much for your knowledge!
You are so welcome!
you should try to make västerbotten cheese! its very popular in all of sweden!
you can also make a delicious cheese pie with it!
Hell yes, my favorite
there’s actually not that many Italians being rude in the comments
Thanks, as always, Gavin, for your informative and entertaining videos, but I do have a question: Wouldn't the cheese continue to ripen (sour) over the 24 hours after you added the rennet, indeed, over the 48 hours of aging in the basket? What is the rationale for allowing the milk to sit for an hour before you add the rennet? Could you not add the rennet moments after you added the culture?
The 1 hour ripening time just helps the rennet to set better. I suppose it could be skipped and culture and rennet added at the same time.
What size basket was that, Gavin?
(This recipe looks delicious, by the way!)
This one Patricia; www.littlegreenworkshops.com.au/product/medium-cheese-basket/
Potato...or a bagel?
Nice!
Don't be using that foul language or was that Klingon you were speaking? LOL. One of the reasons I enjoy watching you is that when booboos happen you aren't ashamed to show them. It gives confidence to us amateurs.
I don’t understand your Punjabi accent. What brand of starter culture did you say you used?
Punjabi you say?!
I wanna visit my aunts from greece BUT i also want to find this cheese if i can and i really love these white cheeses but i never tried them yet 😅