Cypriot Anari Cheese

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe was brought by my supervisor from the distant country of Cyprus. Nutritional content per 100 g of product: fats — 15 g; carbohydrates — 2 g; proteins — 11 g; energy value — 195 kcal; cholesterol — 80 mg. Anari is made using whey that is released during the production of other cheeses — usually halloumi or kefalotyri. Anari makes a wonderful and healthy breakfast! In Greece, it is served with honey, jam, herbs, and used as a filling.

Ingredients

Whey - 9 qt
Goat cheese - 8 fl oz

Step by Step guide

Step 1

Heat the whey to 149°F. Then, at this temperature, add a small amount of milk (5–10%) to improve the quality of the cheese. Next, increase the temperature, and at 80–185°F, the cheese begins to form into small pieces, known as curds. When distinct lumps and curds appear in the container, strain the whey through special cheese molds or through a sieve lined with cheesecloth.

Step 2

Once most of the whey has drained, press the anari well with your hands to achieve the desired volume and shape — the denser the cheese head, the better it will hold its shape in brine.

Step 3

After molding, let the cheese rest to release any remaining whey. Once the process is complete, place the cheese in a container with brine, using a ratio of 1 teaspoon of salt per 1 cup of water, and store it in a cool place. Alternatively, the cheese can be frozen in the freezer, wrapped in foil — this way, it will remain fresh and unsalted.