Yes, I know today is September first, and it isn't National Goat Cheese Month anymore...
A friend of mine suggested I make mizithra, the cheese that tops her favorite dish at the Old Spaghetti Factory in Indianapolis. I'd already made four cheeses, but I really wanted to do this one too. So you're getting a bonus cheese post!
My Nubian goats - Phoenix, Ziva, Firefly, and Felicity - have provided the milk I've used to make the cheeses, and the kind folks at Hoegger Supply Company, my favorite place to buy goat supplies, have provided the supplies I've been using for this series on goat cheese. My many thanks go out to them.
To make mizithra, the recipe said to use:
4 quarts of fresh whey2 quarts of whole milkjuice of a lemon1 teaspoon cheese salt (optional)
Since I didn't have that much whey, I halved the recipe and used:
2 quarts of fresh whey1 quart of whole, raw goat milkjuice of half a lemon1/2 teaspoon of cheese salt
Then the pot sat in a warm place in the kitchen for 2 days - the directions say 2-3 days - until it was thick and curdled. The curds formed a bumpy layer on top of the whey.
I read that this cheese can be tangy when made at certain times of the year. Mine was definitely tangy!
What can you do with mizithra cheese? Hubby says it would be very good with crackers and fruit. Here is a link to that recipe for spaghetti with browned butter, my friend's favorite dish from Old Spaghetti Factory. I'll be making that for dinner tomorrow tonight.
I hope you've enjoyed this series on goat cheeses and National Goat Cheese Month as much as I have. I'd like to thank Hoegger Goat Supply for providing the cultures and other supplies I've used in this series. Do you need cheese? Make some!
National Goat Cheese Month
Week One - Lemon Cheese
Week Two - Ricotta
Week Three - Mozzarella
Week Four - Chevre
Bonus - Mizithra Cheese - this post
DISCLOSURE: The cheese cultures and supplies I'm using were supplied by
My hope is to inspire you, and to encourage your homesteading plans and your dreams of a