Manouri is a Greek semi-manufactured cheese made from the whey left over from the production of feta cheese. The taste is similar to that of a low-calorie fresh yoghurt – clean and milky white with a slightly nutty and lemony note. The best thing about manuri is its texture, which is compared to feta cheese, but creamier. Perfect for salads, crumbled over pasta, pastry or used as dessert cheese.
It is not easy to find manouri outside of Greece, unless there is a well stocked specialist shop nearby. If you can’t find them or if you don’t want to pay a lot of money, you need an alternative. We have listed our suggestions for manouriv replacements that are similar and much easier to find in large supermarkets.
What can I use as a replacement for manuri cheese?
The best substitute for manouri, which is easy to find in supermarkets, is goat’s cheese, farm cheese, mascarpone, ricotta or cream cheese. Feta cheese is suitable for salt use, but beware: it is salt. Finally, Misitra or Antotiro are excellent replacements, but it can be difficult to find them outside Greece. Although all these options have subtle differences, they are close enough to each other to be used in the same applications as manouri.
1. Goat’s cheese
With goat’s cheese, it is much easier to find substitutes that offer a smooth, creamy texture similar to manuri. Use this delicacy in any recipe that uses the original ingredient, but we recommend reducing it a little. Goat’s cheese has a more pronounced sour and pungent taste that can dominate a dish if you use too much.
A small piece of goat’s cheese has a high price that not everyone can afford.
2. Farm cheese
Boerenkaas is a fresh variant that resembles cottage cheese, but is firmer and more acidic. It is excellent as a topping for salads, bagels or toast and can be added to dips, used to serve pies and pancakes or simply eaten with a good dose of honey.
Mascarpone is a daily ingredient that can be found in almost every grocery store in the United States and many other countries around the world. It’s a soft, spreadable Italian cheese. Use mascarpone in tasty recipes to add a rich, creamy texture to sauces and stews. It is also ideal for making cheesecakes or desserts such as pancakes and fruit salads.
Use mascarpone in the same quantity as manouri.
For a less creamy and less greasy version, try ricotta in your kitchen. Like manouri, it can be used in desserts and as a garnish for lasagna. Remember that many brands of manure contain about 47 g of fat per 100 g8 Ricotta contains only 13 g per 100 g, making it a much healthier option for those who want to reduce their fat intake.
Ricotta is a versatile cooking ingredient.
Pay attention: Although it is a different type of cheese, ricotta salata is also an option if you choose the fresh variety.
5. Cream cheese
Cream cheese is cheaper and easier to find than manuri. It is most commonly used in cheesecakes, but this ingredient is also excellent for pastry fillings, soups, sauces, moussaka and the filling of desserts such as cannoli or pancakes.
The texture of the cream cheese differs from that of manouri in that it is easier to spread. It is not a good substitute if you are looking for a similar kind of table cheese.
Tip: Tired of looking for mold cheese in the furthest corner of the fridge? Find out if you can freeze cream cheese to avoid waste.
6. Feta cheese
Feta cheese is an easy to find cheese that also comes from Greece. It replaces the manuri in ready meals and salads. However, avoid using this backup option for soups and sauces as it does not melt.
Feta cheese is less creamy and noticeably salty. Although it is impossible to change the texture, it is possible to reduce the salt content. Much of this flavour comes from the brine in which the cheese is packed. Rinsing the feta cheese with cold water reduces the salt content and is therefore more comparable to manouri.
Fresh Misitra is very similar to Manuri cheese and is made from sheep’s milk, making it a healthy alternative. Its characteristics vary according to the degree of ripeness. So, if you choose an immature product, you get a soft cheese that is a bit sweet and tart. The texture is soft, similar to that of cream cheese.
Use the Mizithra to fill pies, add to desserts and cakes, or for a classic Greek cheesecake. It can be used in the same quantity as Manuri.
It’s not always easy to find Misitra in shops outside Greece. You can try Mediterranean grocery stores, cheese delicatessen or online. Don’t forget to read our article on Mizithra replacements for more information.
Fresh anthotiro, or anthotirafresca, is made from goat’s or sheep’s milk and whey. We recommend this option as table cheese or to add to pastries. It is also delicious with apples, figs, pears and honey.
Like Misitra and Manuri, this cheese can be hard to find in many parts of the world, so be prepared to search. Avoid using the matured version of Anthotyro, which has a much salty taste and crumbly texture.
Summary of substitutes for manouri
|Goat’s cheese||More sour and spicy|
|The edible curd||firmer and more acidic|
|Mascarpone||Smoother and more scattered|
|Ricotta||Option with less fat|
|Cream cheese||Smoother and more scattered|
|Misitra||Choose a new option. It’s hard to find|
|Antotiro||Choose a new option. It’s hard to find|
Related reading :
What are the useful replacements for galumi?
Some facts about manouri
- This is a registered cheese designation, so it must be made in Thessaly or Western and Central Macedonia – the other products are not authentic.
- It is an excellent cheese to fill a spanakopita with or to crumble over pastas and salads.
- Recipes that demand rich, sweet cheese will benefit from Manuri.
- Some people find the texture a bit greasy and grainy.
- Dodoni and Kurelli are two Manur producers who have established themselves as producers of quality cheese.
Like many other Greek cheeses, Manouri is a fresh white cheese with a soft texture and subtle taste, perfect for sweet desserts. If you don’t have anything in the fridge, try goat’s cheese, farm cheese, mascarpone, ricotta or cream cheese. They are easy to find in stores and will not be without interest in most recipes that use manouri. If there is a cheese shop nearby with a large assortment, try looking for Mizithra or Anthotiro, which are similar types of Greek cheese.
What’s your favorite Greek cheese? Please let us know in the comments below.
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