Homemade Halloumi and Anari (Σπιτικό Χαλλούμι και Αναρή)
Homemade Halloumi and Anari (Σπιτικό Χαλλούμι και Αναρή)
Making your own halloumi and anari is a beautiful and rewarding process that connects you to a deeply Cypriot tradition. Traditionally made with sheep’s and goats milk, although not always widely available, this recipe walks you through every step to transform fresh cow’s milk into these beloved cheeses. It’s not quick, but it’s slow food at its finest. Soft, pillowy curds become squeaky, salty halloumi and a creamy, delicate anari that’s best eaten warm with honey and cinnamon.
Ingredients
Method
- Pour 6 litres of milk into a large pot and heat gently to 35°C. Crush and dilute the junket tablets in a few tablespoons of water (or measure out your liquid rennet). Once the milk reaches temperature, remove it from the heat and stir in the rennet. Cover the pot with a clean tea towel and a chopping board. Leave it undisturbed for at least 40 minutes to allow the curds to form.
- Once the curds have set, stir and break them into small pieces with a wooden spoon for about 5 minutes. Return the pot to the heat and raise the temperature to 42°C. Maintain this temperature for 15 minutes, stirring gently throughout.
- Carefully strain the curds through a cheesecloth-lined strainer, keeping all of the whey in a separate pot. Apply 4-6 kg of weight to the curds to press them slightly and help remove excess liquid. Set the curds aside while you make the anari.
- Pour the remaining litre of milk into the pot of whey and heat to 70°C. Add the vinegar and stir very slowly with a wooden spoon. Continue heating until the mixture reaches 80-85°C. When you see foam begin to form, stop stirring. The anari will begin to rise. Gently scoop it out and place into a bowl or strainer. Enjoy warm with honey and cinnamon.
- Increase the whey temperature to 90-95°C. Remove the pressed halloumi curd and cut into 2 slabs. Gently lower the slabs into the hot whey and cook for 30–40 minutes, or until they float. Avoid letting the whey boil. Give the slabs a gentle nudge now and then so they don’t stick to the bottom.
- Once the halloumia have risen, wait 5-10 minutes before removing them. Let them cool slightly, then pat dry. Rub each piece with salt and dried mint on both sides. Place a fresh mint sprig in the centre of each and fold them in half. Repeat with remaining slabs.
