Ingredients
Cheese
- 5 litresfresh whey, saved from making halloumi
- 500 mlwhole milk
- 1 tspsalt, optional
To serve
- carob syrup or honey
- or, for the dried version, coarse salt
Directions
- Use the whey the same day it comes off the halloumi. Whey that has stood overnight has gone too acidic and the proteins coagulate into hard grains rather than soft flakes.
- Pour the whey into a wide pan and heat it slowly to 88°C (190°F), stirring occasionally so it does not catch. Do not let it boil.
- Stir in the milk. This is the step that makes the yield worthwhile — whey alone gives very little, and the added milk carries fresh protein that lifts with it.
- Hold at 88°C (190°F) without stirring for 10 to 15 minutes. Soft white flakes will rise and gather on the surface. Stirring now breaks them up and they will not re-form.
- Lift the curds off gently with a slotted spoon into a muslin-lined sieve and let them drain for 20 minutes for the fresh version.
- Eat fresh within two days, with carob syrup or honey spooned over.
- For the dried version, salt the drained curd generously, press it lightly into a mould, and leave it in a cool airy place for two to three weeks until hard, turning daily. Grate it over pasta.
Technique
- Same-day whey, no exceptions. This is the one thing that decides whether it works.
- Do not stir once the flakes start to form, and do not let it boil. A boil gives a rubbery grain instead of soft curd.
- The fresh cheese keeps two days and no more. It is not a cheese to hold on to.
Substitutions
- Whey from any rennet-set cheese — the same method makes ricotta.
- A tablespoon of lemon juice if the whey is very fresh and the curds are slow to gather.
Variations
- Fresh anari with carob syrup is a Cypriot breakfast; the dried version is a hard grating cheese and a quite different thing.
- Some makers add a little cream with the milk for a richer curd.
History
Made from the whey left after halloumi; the fresh version is eaten with carob syrup, the dried one grated over pasta.
Frequently asked questions
What is Anari?
Anari is a cheese & dairy from Cyprus: soft whey cheese eaten fresh with honey or dried and grated. Made from the whey left after halloumi; the fresh version is eaten with carob syrup, the dried one grated over pasta.
How long does Anari take to make?
Anari takes 15 min of preparation and 40 min of cooking. The recipe makes makes about 400 g. It is rated easy to make.
What can I substitute in Anari?
Yes, within limits. Whey from any rennet-set cheese — the same method makes ricotta. A tablespoon of lemon juice if the whey is very fresh and the curds are slow to gather.
What is the most important thing to get right in Anari?
Use the whey the same day it comes off the halloumi. Whey that has stood overnight has gone too acidic and the proteins coagulate into hard grains rather than soft flakes.
