Homemade Cypriot Anari Cheese

Ever fancied making your own cheese at home? Cypriot Anari Cheese is a lovely, versatile choice that’s simpler than you might think. Made with whey, this cheese could bring out the inner cheesemaker in you. It’s a light-hearted way to connect with Cypriot culinary traditions, and who knows, you might even impress your friends at your next dinner party with your dairy delights!

Ingredients

5 litres (8.8 pints )	whey (from any cheese-making process )
500 ml (0.88 pints or 2 cups)	whole milk
to taste	Salt

5 litres (8.8 pints )

whey (from any cheese-making process )

500 ml (0.88 pints or 2 cups)

whole milk

to taste

Salt

method of cooking

1	Pour the whey into a large pot and add the whole milk. Heat gently over a medium flame, stirring occasionally to prevent sticking.
2	As the mixture heats, you’ll see curds beginning to form. This is your cheese taking shape! Let it come to a gentle boil, then simmer for an hour, skimming off any foam.
3	After an hour, turn off the heat and leave the pot to cool slightly. Use a slotted spoon or ladle to transfer the curds to a cheesecloth-lined colander. Sprinkle with salt to taste.
4	Tie up the cheesecloth and hang it to drain for a few hours, or until it reaches your desired consistency. For a firmer cheese, you might press it with a weight.
5	Once the cheese has drained and set, it’s ready! Enjoy your homemade Cypriot Anari Cheese plain, or feel free to experiment by adding herbs and spices during the draining process for a unique twist.

Pour the whey into a large pot and add the whole milk. Heat gently over a medium flame, stirring occasionally to prevent sticking.

As the mixture heats, you’ll see curds beginning to form. This is your cheese taking shape! Let it come to a gentle boil, then simmer for an hour, skimming off any foam.

After an hour, turn off the heat and leave the pot to cool slightly. Use a slotted spoon or ladle to transfer the curds to a cheesecloth-lined colander. Sprinkle with salt to taste.

Tie up the cheesecloth and hang it to drain for a few hours, or until it reaches your desired consistency. For a firmer cheese, you might press it with a weight.

Once the cheese has drained and set, it’s ready! Enjoy your homemade Cypriot Anari Cheese plain, or feel free to experiment by adding herbs and spices during the draining process for a unique twist.

3 hours Prep

1 hour - Cooking

Experiment with different types of milk to see how it changes the flavour and texture of your cheese. Sheep’s milk tends to result in a richer, creamier product.