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Mizithra or myzithra (Greek: μυζήθρα) is a Greek whey cheese or mixed milk-whey cheese from sheep or goats, or both. [1] It is sold both as a fresh cheese, similar to Italian ricotta, and as a salt-dried grating cheese, similar to Italian ricotta salata. The ratio of milk to whey is usually 7 to 3.
In the Lasithi region, they are mainly sweet, made with dough and filled with mizithra, cinnamon, and sometimes lemon zest. To make the filling for cheese kalitsounia, the whey cheese is grated and mixed with eggs (so the filling will hold together) and finely chopped herbs. [1] This is a unique delicacy served across the entire island.
Sheep milk cheese is prepared from sheep milk (or ewe's milk), the milk of domestic sheep. The milk is commonly used to make cultured dairy products , such as cheese . Sheep milk cheeses
Growing up, my dad would keep pre-shredded mozzarella cheese in the fridge for pizza-making on Friday night. Some of my earliest memories of cooking were making pizza this way: rolling out dough ...
10 Grate Foods. Although many household owners keep a grater in their kitchen, it might not be the most used utensil of the bunch. ... Some, like cheese, come to mind quickly while other,s like a ...
Batzos (Μπάτζος), a salty, semi-hard to hard cheese which matures and is preserved in brine; from Macedonia [3] Pichtogalo Chanion (Πηχτόγαλο Χανίων), a white table cheese produced in the Chania Regional Unit, Crete [3] Sfela (Σφέλα), also referred to as "Fire Feta", a mildly spicy soft white cheese from Messenia ...