Anari

Anari

Cottage cheese

By
From
The Complete Middle Eastern Cookbook
Photographer
Alan Benson

Ingredients

Quantity Ingredient
Haloumi, whey only, see recipe for method
1 litre whole milk
1 tablespoon strained lemon juice

Method

  1. Prepare the whey from the haloumi recipe. Bring to the boil and add the milk and lemon juice.
  2. Return to the boil, stirring constantly with a whisk. Curds will form on top of the whey. If the milk does not develop curds, add a little more lemon juice. Remove from the heat and set aside for 10 minutes.
  3. Strain through a colander lined with a doubled piece of muslin (cheesecloth), collecting the whey in a bowl.
  4. When most of the whey has drained out, scrape down the curds from the sides of the cloth. Gather the ends and tie the cloth with string. Hang the bag over a sink for 2 hours or more to drain completely.
  5. When well drained, turn the cheese into a bowl, cover and refrigerate. Use within 3 days.
  6. You can now return the reserved whey to the saucepan and proceed with the haloumi recipe. It may be necessary to skim fine milky curds from the top of the whey after making the anari and before returning the haloumi to the whey.

Note

  • Anari is a whey cheese similar to Italian ricotta. In Cyprus, when haloumi is made at home, the whey is used for making anari while the haloumi is draining, before the final heating of the haloumi.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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