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Making of Anari
This article follows up from the The making process of Lysiotiko Halloumi article. It fills the gap between the steps of cooling the curd and “cooking” it, and shows the process of making Anari.
Anari is a soft-cheese and it is a by-product of the halloumi making process. When the halloumi curd is collected, the left over whey is heated gradually while periodically stirring it. The curds of anari start forming on the surface of the whey. Once the whey boils and the anari curd starts breaking it can be collected. The anari is then strained and let to cool down. It is salted and can be consumed fresh within 4-5 days if kept refrigerated. Else, it can be dried for future consumption. It should be noted here that the addition of some sheep or goat milk during the heating of the whey will increase the quantity of the anari collected substantially, but not necessarily the quality as some sources imply.
The anari is usually consumed at breakfast, with coffee, as a snack or as a side to other dishes. Dried anari can also be grated and used on pasta. Anari is also used in the making of many traditional sweets such as Mpourekia and Anaropitta.
Another popular way to consume Anari is as “Anari tis Koupas” that is “Anari in the bowl”. This refers to the consumption of anari right after it is collected, before it is strained, still highly rich in whey. It is very delicious and a highly regarded delicacy. Sugar is added according to preference.
The making process of Lysiotiko Halloumi: a video
Some time ago I promised that I would try and get a hold of a video showing the making process of Lysiotiko Halloumi. Well this time is here… On my last trip to Cyprus this summer I made the video. And here it is… the making of Lysiotiko Halloumi…
The video gives an overview of the traditional process of making Halloumi, as it has been passed through generations to the descendants of Lysi. The process varies from region to region, hence, the different tastes of traditional Halloumi across Cyprus. Lysiotiko Halloumi separates from the others in terms of its color (it is more reddish), and for me personally, superiority in taste, either fresh or aged.
It should be recalled here that the traditional halloumi, is made only from sheep milk with the addition of some goat milk. The process shown in the video is not to be associated with commercially produced halloumi, where the process is optimized for efficiency, and cow milk is used.
The halloumi making process can be divided in9 steps:
- Milk collection (milking the sheep and goats)
- Addition of enzymes to form the curd
- Collection of the curd
- Forming and straining the curd
- Cooling of formed curd and simultaneously collecting Anari from boiling whey
- “Cooking” of curd to yield halloumi
- Cooling of halloumi
- Salting
- Consumption or aging of halloumi
The video begins at the collection of the curd and ends when the “cooked” curd (now halloumi) is laid to cool before it is salted. (On my next trip I will try and make a video of all 9 steps).
I hope this video is informative enough. It will not assist you in making Lysiotiko Halloumi, as the “secret of the trade” lies in the timing and temperatures, the experts say. But it is a start…
Lysiotiko Halloumi is twitting @twitter
Lysiotiko Halloumi is twitting @twitter…
Follow the Halloumi twitts @twitter to be up to date with the latest Halloumi recipes and information…
Enjoy…
Lysiotiko Halloumi on facebook
Lysiotiko Halloumi is on facebook!
Interact with Halloumi on facebook: join our group and share the taste of Halloumi with your friends with the Halloumi applcation…
Enjoy…
Packaged aged Lysiotiko Halloumi
Here I though of adding some picture to show how the traditional Lysiotiko Halloumi can be packaged for travel across the oceans. Firstly we should recall that the traditional halloumi it is aged and preserved in whey, so travelling with it in that way makes it kind of difficult. The best way to travel with it is just pull it out of the whey and just vacuum seal it in a plastic wrapper. And that’s it… you are ready to roll. Of course after that you will have to refrigerate but the taste is preserved for quite some time. I will vouch for it for up to a year, as long as it is Lysiotiko. Beyond that I will need more time for experiments.
Suggestions…
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Lysiotiko-Halloumi.com Launch
Lysiotiko-Halloumi.com is officially launched on January 25th, 2009, to honour the Lysiotiko Halloumi, crafted in the heart of Mesaoria, Cyprus. Check it out at Lysiotiko-Halloumi.com, to find everything about the cheese that goes with everything…
Welcome to Lysiotiko Halloumi
Welcome to Lysiotiko Halloumι…
