How to make Anari Cheese (Ricotta Cheese)
Anari is a Cypriot cheese that we normally use in traditional recipes. It has a white color and it is light in texture.
I always wanted to learn how to make it, and finally I managed to discover the recipe by mistake... Yes, by mistake!! I found a Ricotta Cheese recipe and while I was trying to make Ricotta cheese I discovered how to make Anari cheese.
Here you can find the recipe I made. It is so easy to make and I definitely recommend it to anyone who likes fresh cheese.
Here I have a recipe in which used the cheese I made. Give it a try:Tasty Bites with Homemade Anari/Ricotta Cheese (Gluten Free)
How to make Cypriot Anari Cheese (Ricotta Cheese)
2½ liters cow pasteurized milk (3% fat)
300gr fresh cream
½ cup white vinegar
½ tbsp salt
1) In a stainless steal casserole pour the milk and the fresh cream.
2) Simmer until the liquid reaches 185ºF (85ºC), stirring occasionally with a wooden spoon.
3) Remove from heat; add vinegar and salt.
4) Stir gently and allow to cool completely. Do not stir up the curd again.
5) Line a large colander with a layer of cheesecloth, and place it in your kitchen sink.
6) Pour into the lined colander and let drain for a few minutes. It is up to you to decide how dry you want your cheese to be.
7) After discarding the liquid, chill Anari cheese (ricotta cheese), covered. It will keep in the fridge for 2, maximum 3 days.