Gjizë — Albanian Cottage Cheese Made by Boiling Yogurt

The Simplest Cheese, The Purest Ingredients

Gjizë is Albanian cottage cheese, made the simplest way imaginable — by slowly heating yogurt until it separates into soft white curds and whey. No rennet, no cultures, no special equipment. Just yogurt and patience.

Ingredients

Makes ~400–500g

• Whole plain yogurt full fat — 2 litres

• Salt — 1 tsp

Method

1. Pour yogurt into a heavy pot.

2. Heat slowly over medium-low heat, stirring occasionally.

3. Yogurt will begin to separate — white curds pulling away from pale yellowish whey.

4. Once fully separated (~80–85°C), remove from heat.

5. Line a colander with cheesecloth or thin cloth. Pour through carefully — do not press.

6. Drain 30–60 minutes for soft gjizë, longer for firmer texture.

7. Salt to taste. Use fresh. Refrigerate up to 5 days.

Dervis's Tip: Don't throw away the whey — use it in bread dough, pispili batter, or drink it straight. And don't press the curds — let gravity do the work for the softest gjizë.