Roasted Spaghetti Squash with Mizithra Cheese and Browned Butter
Leave the remaining butter in the skillet to cool but not harden. Grate 2 ounces mizithra cheese and 2 ounces of Pecorino Romano cheese (about 3/4 cup each) on the small holes of a box grater. Transfer the cheeses to a medium bowl and stir to combine. Remove 1/2 cup of the cheese mixture for garnish.
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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.
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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. Skim butter solids off top. Toss pasta with butter. Sprinkle with cheese to taste.
Kneady Sweetie Browned Butter and Mizithra Cheese
Mizithra or myzithra (Greek: μυζήθρα) is a Greek whey cheese or mixed milk-whey cheese from sheep or goats, or both. 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 usually is 7 to 3. It is primarily produced on the island of Crete, but is widespread throughout Greece.
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Instructions. Cook the spaghetti according to package directions until al dente. While the noodles are cooking, brown the butter in a saucepan over medium heat. The butter will turn a yellow, start to froth and then become brown. Drain the pasta but do not rinse. Pour the brown butter over the pasta.
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Add vinegar, 1/2 tsp. at a time, stirring for at least a minute before adding more, until the whey is that clear yellow color.) Line a strainer or colander with a clean tea towel or muslin cloth, and set it over a large bowl. Carefully pour the liquid from the pot into the strainer to filter out the whey.
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Stir occasionally until the butter is a rich, deep golden brown color. Strain the butter through a fine mesh strainer to remove the milk solids and allow the butter to cool in a bowl. [Step 3] Add the spaghetti to a large bowl, then sprinkle 3/4 of the cheese and 3/4 of the butter over the top. [Step 4] Toss pasta to coat with the butter sauce.
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Myzithra is made with a combination of raw milk and the whey from production of other sheep's and goat's milk cheeses. After bringing the milk to a boil, producers cut it with whey, generally at a ratio of about 7 parts milk to 3 parts whey. Rennet or an acidic ingredient such as lemon juice may also be added to form the curds, which are.
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Do not stir up the sediment; you want the clear butter separated from the sediment at the bottom. Pour the browned butter into a separate bowl, keeping the butter separated from the sediment. Discard the sediment. Toss the cooked pasta with the butter. Reserve ½ cup mizithra cheese.
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In a large mixing bowl, toss together the hot browned butter and pasta. Add the grated Mizithra and Romano cheeses while tossing the pasta to coat the pasta evenly. Plate the sauced pasta and garnish with chopped parsley. Serve with extra grated cheese on the side.
Browned Butter and Mazithra Cheese Spaghetti Recipe
Put 4 quarts of whey and 2 quarts of raw goat's or raw sheep's milk in a large pot. Bring to 90F - body temperature works if you don't have a dairy thermometer. Remove from heat. Add the juice of 1 lemon plus 1 teaspoon sea salt. Cover and let ripen at room temp for 2 or 3 days until milk is thick and curdled.
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Old Spaghetti Factory Mizithra Cheese and Browned Butter Spaghetti Copycat. Old Spaghetti Factory Mizithra Cheese and Browned Butter Spaghetti Copycat. Save Saved; Print; 4.10 from 32 votes. Servings: 4. Prep Time: 2 minutes mins. Cook Time: 15 minutes mins. Total Time: 17 minutes mins. Description.
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Mizithra, a name that sings of sun-drenched Greek landscapes and rich culinary tradition, is a cheese that truly encapsulates the essence of Greece. Originating from ancient times, Mizithra is a testament to the timeless allure of simple, yet high-quality ingredients. Made predominantly from sheep's milk, and sometimes a blend of sheep's.
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Myzithra is a traditional Greek cheese made from the whey of goat's or sheep's milk cheeses. It comes in three main varieties: fresh, sour, and aged. The fresh one is soft in texture and unsalted, typically shaped into eggs or balls. Its aroma is pungent, while the flavor is quite mild. Sour myzithra is prepared with sheep's or goat's.
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Myzithra is a traditional Greek cheese made from whey derived from ewe's, goat's, or cow's milk or mixtures of milk. It is primarily produced on the island of Crete. Fresh Myzithra has a mild and slightly tangy flavour and needs to be consumed within a few days. It can be enjoyed with honey and nuts or used in pastries. Xynomizithra or xynomyzithra is a sour variant of Mizithra and is made.
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Heat the Milk. In a large pot, heat the milk to 90°F. Once the milk reaches the desired temperature, remove it from the heat and stir in the buttermilk.
