Is mizithra cheese the same as ricotta cheese?

Question

Is mizithra cheese the same as ricotta cheese?

Answer 1

Mizithra (Greek: μυζήθρα) is a traditional unpasteurized cheese made from sheep - and/or goat-milk whey with some added milk. The cheese is soft, snow-white, creamy, and granular; its flavor is similar to ricotta salata. It is made in various sizes and shapes, most commonly a truncated cone. The fresh, soft, sweet form is called simply mizithra; the sour version is xynomizithra. If it is aged, it becomes anthotyros. It is eaten as dessert with honey, or as mezes with olives and tomato. In the past, balls of Mizithra were hung outdoors in small sheets of muslin to air-dry.

In Cyprus is similar cheese is known in both types (fresh or dry) as "Anari" (Αναρή in Greek).

Ricotta (pronounced /riˈkɔtːa/ in Italian) is an Italian whey cheese[1]. Ricotta lit. 'recooked' uses the whey, a limpid, low-fat, nutritious liquid that is a by-product of cheese production.

After realizing that whey cannot be safely dumped as it creates an environmental hazard [2],[dubious – discuss] Romano makers discovered that when the protein-rich substance is heated, casein particles fuse and create a curd. This curd, after drainage, is ricotta. Because ricotta is made from whey, rather than milk, it is a whey cheese, not technically a "cheese"[3].

In its basic form, ricotta is uncooked and unripened curd, which is undrained of its whey. It is fresh (as opposed to ripened or aged), grainy and creamy white in appearance, slightly sweet in taste, and contains around 5% fat. In this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter. Like many fresh cheeses, it is highly perishable. Ricotta comes in other forms as well..

Answer 2

~If fresh mizithra is not available, ricotta can be used for a similar texture.

Mizithra cheese is a type of Greek cheese made with leftover whey from the production of other cheeses which is combined with sheep or goat milk. There are a several forms of mizithra, ranging from fresh mizithra, which resembles cottage cheese, to aged mizithra, which is hard, granular, and quite aromatic. These cheeses can sometimes be found at cheese markets and at import stores which specialize in Greek foods. Some producers will also mail cheese directly to consumers.

The fresh form of mizithra cheese is creamy and bright white with a slightly granular texture. It is used in an assortment of both sweet an savory dishes; fresh mizithra with honey and fruit, for example, is a popular dessert. Traditionally the cheese is not pasteurized, and it often has a slightly tangy flavor, depending on the time of year when it is made. You won't find the real unpasteurized fresh version here in the US because of FDA regulations.

Ricotta is a type of whey cheese, developed in Italy but manufactured and sold all over the world. Ricotta is a very flexible and delicious dairy product, starring in lasagna, cannoli, and many other delicious dishes which require the use of a soft, mild cheese product. The name, ricotta, actually means to cook again in Italian, a reference to the way in which ricotta is manufactured. Ricotta is also highly nutritious eaten plain, although somewhat bland in flavor.