Albanian Fresh Curd Cheese

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Gjizë is Albania's beloved fresh milk cheese, a soft and creamy curd eaten by the spoonful with bread, drizzled with honey, or folded into pastries. This easy stovetop version uses whole milk and lemon juice to set delicate curds that are then gently drained for a tender, slightly tangy cheese.

Nutrition Facts

Per serving (estimated)

• 145 kcalCalories
• 9 gFat
• 5 gSaturated Fat
• 6 gCarbs
• 0 gFiber
• 6 gSugar
• 10 gProtein
• 230 mgSodium
• 190 mgPotassium
• 290 mgCalcium
• 0.3 mgIron
• 2 mgVitamin C
• 240 mcgVitamin A

Ingredients

For the Curd

• 1 gallon (3.8 L) whole milk, cow or sheep if available
• 1/4 cup (60 ml) fresh lemon juice, plus 1 tbsp if needed
• 1/2 tsp fine sea salt, plus more to taste
• 2 tbsp cold water (optional, for milder curds)

For Draining

• Cheesecloth or fine muslin, doubled
• Fine mesh colander
• Large bowl

Directions

1. Pour the milk into a heavy-bottomed nonreactive pot and warm it slowly over medium-low heat, stirring occasionally with a wooden spoon, until it reaches 185°F (85°C); do not let it boil.
2. Remove the pot from the heat and gently stir in the lemon juice in a slow, steady stream. Pause for 30 seconds, then stir once more across the surface to distribute the acid evenly.
3. Cover the pot with a clean kitchen towel and let it rest undisturbed at room temperature for 15 to 20 minutes, until the milk has clearly separated into soft white curds and translucent yellow-green whey.
4. Line the colander with the doubled cheesecloth and set it over a deep bowl. Carefully ladle the curds into the cloth, pouring gently so the fragile solids do not break up.
5. Lift the corners of the cheesecloth, tie them into a bundle, and either suspend it from a wooden spoon over the sink or let it rest in the colander. Drain for 1 to 2 hours at room temperature until the cheese reaches a soft, spoonable consistency; longer draining yields a firmer cheese.
6. Transfer the drained curds to a bowl, sprinkle with the salt, and fold gently with a spatula until evenly seasoned. Taste and adjust with a pinch more salt if needed.
7. Cover and chill for at least 1 hour before serving. Store refrigerated in an airtight container for up to 4 days.
8. Serve simply with crusty bread, a drizzle of olive oil and cracked black pepper, or a spoon of honey and toasted walnuts for a traditional Albanian breakfast or dessert.

Cook’s Notes

• For the most authentic flavor, use raw sheep milk if you can find it; a 50/50 blend of sheep and cow milk also works beautifully.
• If curds do not form clearly within 20 minutes, add another tablespoon of lemon juice and wait 10 more minutes.
• In Albanian villages, gjizë is sometimes eaten sweet with oshaf (slow-cooked dried figs), a festive dessert especially during winter.
• Save the nutrient-rich whey to add to soups, bread dough, or pancake batter; do not discard it.
• A pinch of fresh mint, dill, or a few chopped olives can be folded into the finished cheese for a savory spread.

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