Skip to main content

Featured

Taramosalata (Fish roe salad - meze)

  Photo taken from Athinorama Umami Taramosalata There are also the Greek classics, think something like a dip but instead of using nachos or vegetables to eat them we use bread. Taramosalata is one of those dishes.   It is roe fish blended into a creamy pink dip of pureed potatoes with parsley, lemon juice, and finely chopped onion (optional).   In meze, this is one of the first dishes that it is served.   In taverns, they always bring it along with salad, tzatziki, and tahini.   We will talk about the last two later.   Well, let’s see our recipe…   Ingredients 2 kg tarama (fish roe). 1 large potato or two small ones 450gr of Greek bread 1 tsp of shredded and dried onion 1 cup olive oil The juice of one lemon (medium size) Tarama is the hardest ingredient to find, so it is a good idea to look at groceries that import Mediterranean food. It is usually sold in larger jars, but you can store the remainder in the freezer for months. Peel the potatoes and cut t

How to make Ricotta Cheese (similar to Anari 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 similar Ricotta is 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)
(Makes 650gr)

Ingredients
2½ liters cow pasteurized milk (3% fat)
300gr fresh cream
½ cup white vinegar
½ tbsp salt

Preparation Method 
  1. In a stainless steel 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.

Comments

  1. That's very adventurous, making your own cheese! :-)

    ReplyDelete
  2. Wonderful - I just love it
    I made cream cheese a few months ago, so I'm thrilled to try to make this cheese.
    Just one question -
    fresh cream - you mean sour cream??

    ReplyDelete
    Replies
    1. No, sour cream is something else. By saying fresh cream I mean Whipping Cream (no added sugar in it), or Dairy Cream. I used "Elle & Vire".

      Delete
  3. Wonderful! Is this the same as farmer cheese, I wonder?

    ReplyDelete
  4. Great job making Ricotta. Although we tend to compare anari with ricotta, although it is similar, anari is by far much tastier. I remember you made some halloumia with your grandmother. Anari is made after making halloumi and it's a very easy procedure. I can send you the link if you like.

    ReplyDelete
    Replies
    1. You are right Ivy about how traditional Anari Cheese is made, but this recipe was very easy for me to make, since I used pasteurized milk that I bought from the supermarket...

      Delete
  5. I always admire people who can make their own cheese! Thanks for sharing this simple recipe.

    ReplyDelete
  6. This looks easy! I love the idea of making your own ricotta... I'll have to try it myself :)

    ReplyDelete
  7. This sounds delicious. I've been meaning to make my own ricotta, but haven't gotten around to it yet. This Anari sounds delicious too. ;)

    ReplyDelete
  8. I have tried to make Ricotta cheese with lemon juice. It tasted great but did not yield too much of the cheese (about 2 cups of cheese from 1 gallon milk). I wonder if vinegar in milk will produce more cheese. Have you tried it with lemon juice?
    Also, what is the amount of milk in your recipe? It said 2 1/2 cow pasteurized milk.

    ReplyDelete
    Replies
    1. I never used lemon juice, so I don't know if it makes a difference... Sorry about the measurement. I used 2.5 liters of cow milk (3% fat).

      Delete
  9. Thanks Efty
    I always have fresh cream in the fridge, I just have to buy regular milk - as I have vanilla milk right now.
    I can't wait

    ReplyDelete
  10. I have never made cheese before at home...thanks for sharing :-)

    ReplyDelete
  11. Thanks for this recipe, now there is a way to make cheese than buying it always. This is surely something that I will try, and add to my recipe book.

    ReplyDelete
  12. Efty, thanks for the recipe. I posted today some dessert I made with home made cream cheese. Homemade cheese is so delicious!

    ReplyDelete
  13. Its always such a great feeling to create something new/learn something new. The cheese looks an absolute beauty. It reminds me of the cottage cheese that we Indians make at home.

    ReplyDelete
  14. I love making cottage cheese, do everything your way except add cream...maybe should try your recipe...am sure it would be creamier :-)

    ReplyDelete
  15. Hi Eftychia - I was just thinking about you this morning actually and then you posted on my blog! :)

    This is a fascinating recipe! How clever and interesting alternate name. Have a great weekend! Jennifer

    ReplyDelete
  16. I have never made any of my dairy products and I would hate to think of what is contained in the manufactured stuff! Kudos to you for taking the time to makes this yourself. The cheese does look amazing. No doubt this would be a great addition to a recipe or just by itself. Well done!

    ReplyDelete
  17. I made my own ricotta years ago and it was crazy good but had lost the recipe and forgotten how "simple" it was.... THANKS for the reminder, I think i'll try this this week!

    ReplyDelete
  18. This picture make me hungry especially in my country is raining. Thanks for your great recipe

    ReplyDelete
  19. Hey, I think your blog might be having browser compatibility issues.
    When I look at your website in Opera, it looks fine but
    when opening in Internet Explorer, it has some overlapping.

    I just wanted to give you a quick heads up!
    Other then that, superb blog!

    ReplyDelete
  20. Fantastic website you have here but I was wondering if you knew of any discussion boards that cover the same topics talked about in this article?

    I'd really love to be a part of community where
    I can get feed-back from other experienced people that share the same interest.

    If you have any suggestions, please let me know. Appreciate it!

    ReplyDelete
  21. This site was... how do I say it? Relevant!! Finally I've found something which helped me.
    Many thanks!

    ReplyDelete
  22. I have to thank you for the efforts you've put in writing this website.
    I am hoping to view the same high-grade content
    by you later on as well. In fact, your creative writing abilities has motivated
    me to get my own, personal website now ;)

    ReplyDelete
  23. excellent issues altogether, you simply won a emblem new reader.
    What would you recommend in regards to your submit that you just made a few days ago?

    Any positive?

    ReplyDelete

Post a Comment

Thank you for visiting my blog. Your opinion is very important to me...!

All Time Popular Posts