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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.
