Halloumi and Anari cheese made from Anglo-Nubian goat milk

Halloumi and Anari cheese made from Anglo-Nubian goat milk

Category: Dairy and egg dishes

Kitchen: Cypriot

Ingredients
Goat milk	5 l
Halloumi cheese sourdough	depends on milk
Dry mint	taste
Salt	taste

Cooking method

• 
• This is how it is ... Hallumi cheese.
• Halloumi is an early ripening semi-hard brine cheese made from a mixture of goat's and cow's milk, or only from goat's milk, with the addition of mint, which is believed to enhance the flavor and, in addition, has a natural antibacterial effect, which increases the shelf life of the cheese.
• Halloumi has a high melting point and can therefore be fried or grilled.
• The cheese is white in color, with a distinctive layered texture similar to mozzarella, and has a slightly salty taste. It is stored in brine and can last up to one year.
• 
• Although the Cypriot Halloumi cheese is prepared in Lebanon, Turkey, and other Mediterranean countries, Cypriots still consider it their national food, an integral part of traditional Cypriot cuisine.
• In 1999, the Cypriots registered the name of Halloumi cheese as a trademark. And now Cyprus has documents for this delicious local product and the right to consider Cyprus as its homeland.
• Halloumi cheese was known to the Greeks who inhabited Cyprus as early as 1571, before the conquest of the island by the Turks.
• However, you can read about halloumi in Cyprus in a report that I wrote, as they say, following a trip to Andreas, in the village of Pakhna, in Cyprus. Who cares - here you can see:
• Cyprus. The village of Pakhna. Andreas's farm. Halloumi cheese ...
• And, naturally, we, having adopted experience, made our own cheese. From the milk of our goats. Here they are - beauties.
• 
• Milk. It is very special among the Nubians. Believe it or not, it doesn't have the slightest smell or taste of goat milk.
• We heat to a temperature of thirty to thirty-eight, maximum, degrees.
• 
• Then we take a little sourdough (just imagine - in Cyprus it is sold in rural shops, like molds for the production of cheese, for example. And it must be diluted in warm water.
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• Add the solution to the warmed milk and stir very well.
• 
• After a time determined by the properties of milk and technologies, a dense curd is formed, which must be allowed to ripen? How? And cover the pan with a lid and let stand for a couple of hours. Well, if you really can't wait, then in an hour you can continue the process.
• 
• And then we cut the clot. On a plane. First along. Then across. It is possible and vice versa - here is the master's business. And then on "in depth". To, therefore, crush the clot.
• 
• In a word, we mix and taking out pieces of the clot, we continue to grind it. We need to get what is called a cheese grain.
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• We remove the whey from the container. Naturally, there may be small pieces of cheese curd in it, so it is most convenient to use the form, like a colander ...
• 
• ... and thus we empty out all the contents of the container ...
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• ... moving the same curd grain into molds.
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• After a couple of hours, the cheeses must be turned over. In forms. To make the heads that are obtained become denser.
• 
• 
• And, again, let the cheese stand still ... in the molds. An hour.
• 
• I note that another cheese is made from the whey that formed after the cheese curd was removed from it. It's called anari. Analogue of ricotta. It is done very simply.
• Only here one important factor matters. Milk parameters matter. In addition to the fat content, the original milk should have a high protein content. The higher it is, the better this whey cheese will turn out, and the quantity too….
• So, a little digression. About anari.
• This is the whey left over from the extraction of the curd. We just put the pan on the fire and ... bring it to a boil.
• 
• As the whey boils, the residual protein will curl up ...
• 
• … And, in the pan, mainly whey flakes form on the surface. This, in fact, is the very one sought after anari. As you can see, with a slotted spoon, we collect these anari flakes.
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• The smallest ones will still remain. But there is no need to give them up. The most relish of them, honestly.
• 
• We just drain the whey, filtering it through a bag, in which then the anari will form - drain.
• 
• Here. This type is formed in this very bag.
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• Close the bag, wait until "a lot" of serum drains ...
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• And we hang. So that the moisture is finally glass and anari thickened - dried out.
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• We, of course, anari, will eat it while it is fresh and soft. Painfully, this roofing felted cheese, or the cheese is delicious. And the Cypriots, for example, dry it. And then ... for a minute - not rubbing, but pounding. And with pasta ... oh, delicious. Fair. I tried it myself.
• And we will return to halloumi….
• The serum, which has formed after removing the anari from it, is heated again.
• 
• And, we lower the halloumi heads into it. Be sure to put a wire rack on the bottom of the pot to prevent the heads from sticking to the bottom of the pot.
• 
• 
• It takes an hour and a half to cook halloumi. With very weak, not even boiling, but bubbling of whey.
• 
• Remember when it was mentioned that mint was added to halloumi? There is no more fresh, so you need to take a little dried and crush it in a mortar. Not very small only.
• 
• Remove the halloumi heads from the serum and drain the serum. Note that there is no need to cool the heads.
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• Then add salt. From all sides. And rub the salt over the cheese heads. About a spoon - one and a half teaspoons per head.
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• And mint. Sprinkle the surface of the head with crushed mint and fold it in half. Like a pie.
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• And then also lightly sprinkle with mint. External surfaces.
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• These are the results ... cheese pies. HALUMISTIC.
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• We put them in a clay pot, sorry.
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• Mix a little salt and crushed mint. We stir this business with whey. And pour it inside the very pot where the halloumi is already laid.
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• Here. In this form, and even in cool places, the cheese can be stored for quite a long time.
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• No, do not think, the cheese has not absorbed the whey. It's just that the halloumi is so tasty that it didn't last long. And the extra, as they say, serum, was simply not needed. So they merged.
• 
• Who can resist looking at this? And if you add a little olive oil, homemade so that it is cold pressed, natural, in general. And tomatoes and olives are olives…. It's not for a still life, it's just VERY tasty!
• Angela at the meal !!!
• 

The dish is designed for

24

Time for preparing:

120

Just fabulous !!!!!!! It is interesting to watch the process !!! And I really want a piece !!!

Delicious! And where did you buy such molds?

[Ivanych]

Ivanych, thank you very informative, I love such cheeses. Oh, and probably delicious. It is a pity that we cannot do this.

[NataliaVoronezh]

NataliaVoronezh, search the internet for "cheese molds" ... many places.
Shyrshunchikwhy not? Sure you may! It's about the original product.

Is the seven-story headline a pre-cooking spell? )))))))))))))

[Stove user]

Stove user, you know better from the stove ... ... Thanks, corrected.

how amazing! but with cow's milk?

[kavmins]

kavmins, I do not know. Have not tried it. But, as it seems to me, the main thing is that the milk is of good quality. It will be halloumi, but from cow's milk. Other. But this does not mean that it will be worse.

[Ivanych]

Ivanych, the beauty is extraordinary, when we were little, we kept goats in the village, not Nubian, of course, but the milk was odorless, fresh, the best, and they ate yogurt, and made cottage cheese, but cheese never ...
Eh, now all that remains is to buy milk, but the taste is not the same .... So I dream of such a cheese and drool while it is only a dream.
But I'll bookmark the recipe.Thank you for such a healthy and tasty beauty!

Very interesting. Maybe someday ... Bye to bookmarks.

special thanks for the detailed story and photos, I was so afraid to make cheese myself, now everything has become much more transparent to me !!!)
I immediately found a store with molds and sourdoughs in the network, otherwise I could not understand what and how it should be ..))))

I am very glad that it brought practical benefits ...

After removing Anari, we heat the serum ..... and how many degrees?

[Super Tanya]

Super Tanya, What's the difference? The main thing is to be above minus five. When you add the cheese, bring it to a boil anyway.

[Ivanych]

Ivanych,
Thank you very much for the wonderful description of the process and, as always, flawlessly illustrated!
It is with great pleasure that I read the description and narration!
And I will ask: I have a rennet enzyme, but liquid, do you think it is possible to use it?
And then add it and no more starter cultures are needed?
And your goats are a complete delight, I never tire of repeating !!!

[Irina F]

Irina F, Thank you! The cheese will turn out, of course ... but it will be a different cheese.

[Ivanych]

Ivanych, and why?
After all, you write: "For this to happen, you need a special ferment - a ferment that is usually found in the stomach of dairy lambs, kids or calves."
Well, I also want to use rennet

I asked about the temperature because there is a difference ... put cheese in a slightly lukewarm whey or heat it to a certain temperature. Thanks for the answer! I will definitely do it.

[Irina F]

Irina FYou see, we bought the leaven just for the halloumi. I don't think it's pure rennet. Therefore, I say that most likely there will be a difference.

[Super Tanya]

Super Tanya, we were laying in a warm one. She was about body temperature. Not hot. While the cheese flowed around and settled down, it cooled down.

[Ivanych]

Ivanych, thanks for your interesting recipe story. I read it with great pleasure and immediately wanted to perform it! So take a report
Sorry, I didn't manage to insert a photo right away

Will wait ...

The most delicious halloumi is grilled over charcoal. And you need to eat hot, then it does not creak. And the cooking process is phenomenal, of course "Hats off")))

[Diana]

Diana, and fresh mint !!! Sumptuously!!! Thank you.

[Ivanych]

Ivanych, yes, there was a mint in the garden. Thank you for rating! We liked the cheese!