The recipe for this dessert that lingers between sweet and savory, is from Musa Dagdeviren’s book. Instead of dried figs I once used fresh over-ripe figs and the result was a lighter, exquisite cream. I like to sprinkled the bowls with walnuts toasted with brown sugar, salt, and rosemary.

Makes 6-8 servings

1 quart (liter) full-fat goat’s milk

9 ounces (250 grams) dried figs, or 12 ounces (350 grams) fresh figs, hard tops and ends trimmed

About 2 ounces rosemary-scented toasted walnuts (or pecans) with sugar and salt (see Note) coarsely chopped

Bring the milk to a boil then let cool to 122 F (50 C).

In a large bowl combine 2 cups of the milk with the figs and with a stick blender mash the figs until they absorb all the milk, then slowly add the rest of the milk and stir for a few minutes.

Serve into 6 or 8 bowls and let rest at room temperature for about 1 hour, then transfer to the refrigerator for 24 hours before serving.

Sprinkle generously with the walnuts or pecans, if you like.

NOTE:

In a bowl toss the walnut or pecan halves with 1 teaspoon salt, 1 teaspoons brown sugar, and 2 teaspoons rosemary leaves. Transfer to a baking tray and roast in a 375 F (200 C) oven for a few minutes, until fragrant and toasted. Be careful because they burn easily.  Let cool and keep in an airtight jar.

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Makes 8 muffin-size tartelettes, or one 9-inch tart

1            cup thick yogurt

2            tablespoons cornstarch,   diluted in 2 tablespoons milk

1  1/2     cups sheep’s milk ricotta (or regular ricotta) or homemade myzithra –drained in a cheesecloth-lined colander if watery

1/2         cup crumbled feta cheese

1            teaspoon grated lemon zest

1/2 – 1    teaspoon ground pepper

Packed 1/3 cup fresh mint leaves, plus more leaves to decorate

Salt to taste

2            medium eggs, or 1 large egg and 1 egg white

TO SERVE: Yahnera–braised mixed greens, or grilled Green asparagus (brushed with olive oil and grilled on a ridged stove top griddle, then sprinkled with finishing salt).

Preheat the oven to 375°F (190 C).

In a food processor, combine yogurt, the cornstarch mixture, the ricotta, the feta, the lemon zest, the pepper, the mint and some salt, then pulse to blend. Taste and adjust the seasoning. With the motor running, add the eggs, one at a time. Process for a few seconds, until creamy.

Divide the filling evenly in 8 paper-lined muffin tins, topping each with a mint leaf.

Bake for 25 to 30 minutes or until the it just starts to color and is almost set but still a little wobbly. Turn off the heat and leave in the oven for 5 minutes.

Cool for about 15 minutes on a rack before serving warm or at room temperature with the braised greens and/or the grilled asparagus.

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If you can get leftover whey add fresh milk and do not add lemon or vinegar, just boil the whey with the milk and cream. Needless to say that if you make it with the usual cow’s pasteurized milk you get from the supermarket, combine it with goat’s milk, if you can, and add some cream –more or less, depending on how creamy and lush you want your myzithra.

Serve this delicious fresh cheese plain, as appetizer, sprinkling it with chopped herbs, shallots and garlic, or as dessert, drizzled with honey or jam. You can also use it to make savory myzithropita (cheese tart), or combine it with some feta cheese to make a Greek version of the cheese cake.

Makes about 1 pound soft cheese (you may double the quantities for more)

2 1/2 quarts (liters) full fat milk –preferably a mixture of goat’s and sheep’s milk

3/4 cup cream

6 tablespoons freshly squeezed lemon juice, or 4-5 tablespoons white wine vinegar

Salt to taste

Place a colander lined with two layers of wet cheese cloth over a deep bowl.

If you are using unpasteurized milk, boil it in a deep pot, over medium heat, for 8 to 10 minutes, stirring often.

Let it cool down to approximately 158º F (about 70º C).  Add the lemon juice and cream, and stir over medium-low heat.  When the milk starts to separate forming tiny clots, after about 15-20 minutes, stop stirring, raise the heat to medium-high, and continue cooking for about 8 to 10 minutes, until the temperature reaches 197-199º F (92-92º C).

The curds will now be large and creamy.  Turn down the heat and leave it to simmer for about 8-10 minutes, without stirring.

With a slotted spoon, check if the liquid around the curds is transparent –don’t stir. Transfer the curds with the slotted spoon to the lined colander.

Allow the cheese to drain for 15-30 minutes or a bit more. If you have made a larger quantity, transfer to a cheese press or basket, to give it shape.  Place the soft myzithra into a bowl, cover, and refrigerate, adding salt, if you like.

It keeps for 2-4  days. If you want to keep it longer you need to salt it heavily. But you can also store in the freezer, if you just plan to use it to make sweet or savory tarts.

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