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Wara

Also known as Wara (Nigerian Unripened Cow's Milk Cheese)

Wara — the Nigerian fresh unripened cheese made from cow's milk — is one of the most underappreciated and genuinely delicious dairy products in Nigeria. Made by Fulani women using an extract from the sodom apple plant (Calotropis procera) as a natural coagulant, Wara is a mild, slightly grainy, very fresh-tasting cheese similar to Indian paneer or Latin American queso fresco but with a uniquely Nigerian character.

Wara, Nigerian cooking

Ingredients

  • 4 big glasses of fresh whole cow's milk — the more full-fat, the better the yield
  • The juice squeezed from fresh sodom apple leaves (Calotropis procera / Bomubomu) as the traditional Nigerian coagulant — OR the juice of 2 big lemons or limes as an accessible substitute
  • Salt to taste

Method

  1. 01

    Preparing the Coagulant. If using the traditional sodom apple: squeeze the thick, milky juice from a handful of fresh sodom apple leaves into a bowl. A few big tablespoons of this juice is sufficient to curdle an entire pot of milk. If using lemon juice: squeeze 2 big lemons and set the juice aside.

  2. 02

    Heating the Milk. Pour the fresh milk into a wide, heavy-bottomed pot. Heat over medium heat, stirring occasionally to prevent sticking, until the milk is very hot and beginning to tremble at the edges. Do not boil — reduce heat just before boiling point.

  3. 03

    Adding the Coagulant. Add the sodom apple juice or lemon juice to the hot milk. Stir very gently once — do not over-stir. Reduce heat to low. Allow to stand for 5 to 8 minutes undisturbed. The milk will begin to curdle — the white curds separating from the yellow-green whey. This is the Wara forming.

  4. 04

    Draining the Curds. Line a colander with clean muslin cloth. Gently ladle the curds into the cloth. Gather the corners of the cloth and hang over a bowl to drain for 30 minutes. Season with salt.

  5. 05

    Pressing the Wara. For a firmer Wara suitable for frying, press the drained curds: place the filled muslin cloth on a flat surface. Press a heavy plate or pot on top for 20 to 30 minutes. The Wara will compress into a firm block.

  6. 06

    Using or Storing. The finished Wara should be white, slightly grainy, mild and fresh-tasting. Use immediately or refrigerate.

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