Cypriot cheese anari
3 servings
90 minutes
Cypriot cheese anari is a true culinary masterpiece from Greek cuisine. This delicate, slightly sweet cheese is made from whey with a small amount of goat's milk added, giving it softness and richness of flavor. Historically, anari is linked to the traditions of Cypriot shepherds who used leftover whey after making halloumi to create this amazing product. With its creamy, slightly grainy texture, it pairs perfectly with honey, fruits, and nuts; in its salty version, it can serve as a base for pies and pastas. Anari has a unique texture that makes it a desirable ingredient for desserts and snacks, while its simplicity in preparation helps preserve the rich traditions of cheesemaking.
1
The whey is heated to 65 degrees. Then, at this temperature, a small amount of milk (5-10%) is added to improve the cheese quality. The temperature is then raised, and at 80-85 degrees, the cheese begins to form into small pieces known as curds. When distinct lumps and clots appear in the container, the whey must be strained through special cheese molds or a sieve covered with cheesecloth.
- Serum: 9 l
- Goat milk: 0.25 l
2
When the main part of the whey has drained, the pomegranate needs to be tightly packed by hand to the required volume and shape — the denser the cheese head, the better it will hold its shape in the brine.
3
After shaping, the cheese is allowed to rest to release whey. Once the process is complete, the cheese is placed in a brine solution of 1 teaspoon of salt per 1 cup of water and stored in a cool place. Alternatively, the cheese can be frozen in the freezer wrapped in foil — then it will remain fresh and unsalted.