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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.
Xynomizithra or xynomyzithra (Greek: Ξινομυζήθρα) is a Greek whey cheese with some added milk; it is a sour variant of Mizithra, and made from ewes' and/or goats' milk. The proportion of full-cream milk is about 15%. It is mainly produced on the island of Crete but other areas in Greece also produce it.
Detroit-style pizza at Sam's Square Pie. 2829 E. 10th St., Indianapolis. order.toasttab.com. After years of operating as a pop-up, Jeffrey Miner opened his own brick-and-mortar in 2024, a year ...
A traditional fresh cheese. There are Dry Anthotyros and Fresh Anthotyros. Dry Anthotyros is a matured cheese similar to Mizithra. Anthotyros is made with milk and whey from sheep or goats, sometimes in combination. The ratio of milk to whey usually is 9-to-1.
Low-fat milk, yogurt and cottage cheese are all excellent sources of protein that contribute to weight loss goals. One cup of low-fat milk has 8 grams of protein and 100 calories, while Greek ...
The Louie Bacon Ranch has chicken, lettuce, tomato, bacon, American cheese and ranch dressing. Go: 22 Boulevard, Seaside Heights; 732-250-2773, cheesesteaklouies.com. Bruno's Pizza & Subs, Neptune ...
The production of whey cheese allows cheesemakers to use the remaining whey, instead of discarding it as a waste product. There are two fundamentally different products made of whey and called whey cheese: [2] Albumin cheese, made by coagulating the albumin in the whey with heat and possibly acid. Examples include ricotta and mizithra. [3]
Cheese made with ovine milk or with a mixture of ovine and caprine milk, the latter of which should not exceed 30%. Melichloro (Μελίχλωρο) Local cheese from Lemnos island. Myzithra (μυζήθρα) Mizithra or Myzithra is a fresh cheese made with milk and whey from sheep or goats. The ratio of milk to whey usually is 7 to 3.
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