Wara is made by boiling milk with some added coagulant to curdle the milk protein.

The results? Coagulated milk protein and whey (the liquid remaining after milk has been curdled and strained). This milk protein is then skimmed off from the whey and sold as wara. Further processing such as boiling and frying, can be applied to firm up the wara before it is cooked in stews and soups.

ncG1vNJzZmivp6x7scHLrJxnppdkuaqyxKyrsqSVZLOwu8Nmq6uZppq5cMPAq5hmrJiewG64zpyYpWWUmrmqr8CcsGaho2K7sMCMnJ%2BenaOafLmEzKmdbaU%3D