Myzithra recipe is based on a mixture of sheep’s (or goat’s) milk, whey and extra added milk later on during the production procedure. In order for the raw material to thicken, it is suspended in special cloths and slowly drained, taking its characteristic oval shape.
The dry Myzithra Memmos is available in small “heads” of almost a kilo and in pieces of 250 grams, whole or grated.
