Ingredients:

• Whey leftover from making halloumi or other cheese
• Check Halloumi recipe here

Instructions

1. Heat the whey: Place the leftover whey in a large pot and heat it over medium-low heat until it reaches a temperature of about 85°C (185°F).
2. Curdle the whey: As the whey heats, it will naturally begin to curdle. Stir occasionally and continue heating until small curds form and separate from the whey. This process requires patience and may take some time.
3. Strain the curds: Line a colander or fine-mesh sieve with cheesecloth and set it over a large bowl or pot. Carefully pour the curdled whey into the colander, allowing the whey to drain off.
4. Press the cheese (optional): For a firmer cheese, gather the corners of the cheesecloth and twist them together to form a bundle. Place a weight on top of the bundle to press out any remaining whey. Press the cheese for 1-2 hours, or until it reaches your desired consistency.
5. Serve or store: Once pressed, the cheese is ready to serve. Anari can be enjoyed fresh or stored in the refrigerator for up to a week.