Halloumi and Anari Cheese

• • 15 litres of fresh goat's or sheep's milk
• • 1 small cap (3g) of cheese rennet
• • some fresh water
• • dried mint
• • coarse salt

Heating the Milk:

1. 1. Heat the milk to 32-35°C.
2. 2. Use the milk thermometer.
3. 3. This ensures the correct temperature.

Adding the Rennet:

1. 1. Dissolve the rennet in a little water (about half a glass) and add it to the milk.
2. 2. Stir well for 10-15 seconds so it distributes evenly.
3. 3. Cover the milk with a cloth or the pot lid and let it set for 30-45 minutes, until the curd forms. Do not move it during this time.

Cutting the Curd:

1. 1. With your hand, cut the curd into small cubes (about 1-2 centimetres) while stirring gently.
2. 2. Heating and Stirring: Gently reheat the mixture to 38-40°C, stirring softly for about 5 to 10 minutes, until the cubes shrink and become firmer.
3. 3. Pressing and Shaping: Place the curd into cheese moulds to shape the halloumi. Apply light pressure to drain excess moisture and give it a firm shape. Turn the contents over to ensure the halloumi takes a uniform shape.

Recovering the Anari:

1. 1. Strain all the whey back into the pot and boil over high heat for about 20 minutes. You will notice that just before it boils, the anari will rise to the surface.
2. 2. Stir lightly throughout the process.
3. 3. Once the anari has risen to the surface, continue cooking for another 5-10 minutes over low heat, then remove the anari and thoroughly clean the remaining whey from the pot using a sieve.

Heating in Whey:

1. 1. Place the halloumi pieces into the clarified whey.
2. 2. Cook over medium to low heat for about 30-45 minutes until the halloumi pieces float to the surface.

Salting and Adding Mint:

1. 1. Remove the halloumi from the whey.
2. 2. Sprinkle with coarse salt.
3. 3. Sprinkle with mint.