Been reading threads looking for info on salting my Anari (made from whey from my sheep's milk Haloumi).
Last night I made the Haloumi. I got a little distracted as I was heating the whey for the second cook and the whey got about 190F (87C). By the time I was ready to scoop it out the Anari curds had already risen and I suspect cooked longer than needed. Now I have to wheels of pretty dry cakey Anari. They seem too dry to cook with or use as normal Ricotta, so I was thinking of trying to hang and dry them. I still don't have salt in them. Would it be best to brine them briefly, dry salt the exterior, or mill them add salt and hope they reform into something I can age out.
Last time I tired this I think put the wheel in brine and it was abysmally salty. Have to package my Haloumi, will keep my fingers crossed for suggestions!