halloumi cheese recipe

Making halloumi at home is fun and it&#x27;s such a proud moment when you realise you&#x27;ve made this beautiful cheese just out of milk!  Halloumi cheese originates from Cyprus but is also found in Greece.  It&#x27;s also known as &quot;squeaky cheese&quot; due to the sound it makes between your teeth when it is being eaten.  

It&#x27;s easy to make but it does take time.  Carefully follow all instructions.

How to make halloumi

litres non-homogenised milk

1.0 ml liquid rennet

ml distilled (non-chlorinated) water

Non-iodised salt

Put a little water in the bottom pot...

Put a little water in the bottom pot of the double boiler and heat it.  Pour the milk into the top of the double boiler and let it sit over the water.  Stir occasionally and bringing the temperature up to 32°C (89.6°F).

As the milk is coming up to temperature,...

As the milk is coming up to temperature, put the 1.0 ml (0.03 fluid ounce )of liquid rennet into 30 ml (1.01 fluid ounce) of distilled water.

When the milk reaches 32°C, you can start...

When the milk reaches 32°C, you can start stirring the milk.  Ddd the combined rennet and water into the milk. Stir it thoroughly to distribute the rennet. Do not stir hard and only stir for one minute.

Turn the heat off and put the lid...

Turn the heat off and put the lid on the saucepan and leave to rest for 40 minutes.  Do not stir the milk during this period at all. Once the 40 minutes is over, the milk should have set into curds. You can put a ladle or knife into it gently and raise it up to see if this has worked.

If the curd has set, cut it into...

If the curd has set, cut it into  2.5cm (1 inch) cubes.  Use a sharp knife, to cut up and down, left to right and then diagonally under the surface of the curd.

Cover and rest for five minutes. Stir the...

Cover and rest for five minutes.  Stir the curds gently and bring the heat back up to 40°C (104°F). This will take around 20 minutes.

The curds will start to shrink. At around...

The curds will start to shrink. At around the 20-minute mark, leave it to rest with the lid on for about 10 minutes.  The curds should sink to the bottom.

Line a colander with muslin and place it...

Line a colander with muslin and place it over the top of another bowl to capture and retain the whey.  Empty the curds and whey into the colander.

Let it sit for several minutes to drain...

Let it sit for several minutes to drain then pull the muslin out of the colander.

Once the whey has drained off the curds,...

Once the whey has drained off the curds, the cheese will start to look more solid and will come together almost like a ball, as opposed to all the small squishy curds.

Place the muslin with curds onto a board,...

Place the muslin with curds onto a board, lightly shape,  then flatten and wrap it up again in the muslin.  Put another heavy board on top of the wrapped curd and then place the weights on top, ensuring that the cheese underneath is kept flat at all times.  For this amount of cheese, use about a 2kg (4.4lb) weight.

Press it for 10 minutes and then take...

Press it for 10 minutes and then take the board off and turn the curd over.  Repeat this process and leave for another  20 minutes.

Remove the muslin and cut the cheese. We...

Remove the muslin and cut the cheese.  We cut it in half or thirds.  Place the cheese on top of a baking tray.

Put the retained whey back in the pot...

Put the retained whey back in the pot and heat the whey up to 90°C (194°F).  Any remaining curd will rise to the surface.  If it does, skim it all off and discard it.

This is a very important step. Put the...

This is a very important step.  Put the cheese back into the hot whey.  Even though it sounds weird to put the halloumi back into the whey, this is the process that gives the cheese its heat-resistant properties, so that when it is cooked before eating, it doesn't melt.

Remove from whey and drain on a wire...

Remove from whey and drain on a wire rack.

Mix together the salt and mint leaves (fresh...

Mix together the salt and mint leaves (fresh or dried) and roll the halloumi in this mix on all sides.  Fold in half (on top of itself) and press down.

Store in brine or vacuum seal and keep...

Store in brine or vacuum seal and keep in the fridge.  It will keep fresh for many weeks in brine.

This recipe produced approximately 250g of halloumi. Making...

This recipe produced approximately 250g of halloumi.  Making a small amount also means that the halloumi is much thinner than you are probably used to seeing.  Once it is folded in half it forms a good thickness.

https://mediavine-res.cloudinary.com/video/upload/zzpu7em8yllgpmvzuqfc.mp4

Making halloumi at home is fun and it's such a proud moment when you realise you've made this beautiful cheese just out of milk!  Halloumi cheese originates from Cyprus but is also found in Greece.  It's also known as "squeaky cheese" due to the sound it makes between your teeth when it is being eaten.  We hope you have fun making this halloumi cheese.

How to make halloumi at home

Halloumi Stroganoff with mushrooms is a delicious vegetarian twist on a classic recipe. Crispy bits of halloumi are smothered in a rich white sauce with Dijon mustard and sour cream for an easy dinner that definitely tastes like a treat!

Halloumi Stroganoff

olive oil

g (1 ounce) unsalted butter

onion,

300 g (10.5 oz) closed cup or chestnut mushrooms, sliced

plain flour

400 ml (13.5 fl oz) vegetable stock

Dijon mustard

150 ml (5 fl oz) sour cream

fresh chives, finely diced, plus more to serve

black pepper,

Heat the olive oil in a large pan...

Heat the olive oil in a large pan and fry the halloumi for 4-5 minutes until golden or slightly crispy. Remove the halloumi from the pan and set it aside.

In the same pan, melt the butter over...

In the same pan, melt the butter over medium heat and saute the onion for 1-2 minutes. Add the mushrooms and cook until golden (7-8 minutes).

Add the flour and cook for 1 minute,...

Add the flour and cook for 1 minute, stirring continuously. Pour half of the stock and continue to stir. When you have a uniform, creamy sauce, pour the rest of the stock and cook for 2-3 minutes, stirring often until the sauce thickens.

Stir in the Dijon mustard, then the sour...

Stir in the Dijon mustard, then the sour cream, and simmer for a couple of minutes until you get a sauce that has the consistency of cream. Transfer the halloumi back to the pan.

Add the cooked pasta to the pan, then...

Add the cooked pasta to the pan, then sprinkle with chives and season to taste. Alternatively, serve over rice, mashed potatoes, polenta or quinoa.

https://mediavine-res.cloudinary.com/video/upload/rf37uryotdnhbumcp5hb.mp4

Welcome to the world of cooking with halloumi cheese! This halloumi cheese recipe is a simple yet delightful way to enjoy a keto-friendly snack or side dish. With its unique texture and taste, Halloumi becomes irresistibly crispy when pan-seared, making it a perfect base for so many low carb or keto meal options.

Halloumi Cheese Recipe

lb halloumi cheese (sliced)

Prepare the Halloumi: Start by slicing the 1lb block of Halloumi cheese into medium-thick slices, about 1/4 inch each. This thickness is the KEY for ensuring a crispy exterior while maintaining a soft, slightly chewy interior.

Heat the Pan: Place a non-stick skillet over medium heat and add two to three tablespoons of olive oil. Olive oil prevents sticking and adds a subtle richness to the halloumi, complementing its natural flavors.

Pan-Sear the Halloumi: Carefully place the halloumi slices in the pan once the oil is hot. Cook the halloumi for about 2-3 minutes on each side or until each side is golden brown and crispy. This process is key to creating that perfect texture that makes halloumi so enjoyable.

Repeat: Please try not to overcrowd the pan, as it will not brown properly. The idea is to cook the halloumi in batches.

To make the cheese you will need an electronic thermometer (for human use is ok, sterilised); a large sheet of gauze and a junket tablet. Junket tablets are available from most supermarkets and can be found in the powdered dessert aisle near custards and jellies. Adapted from a dairydoatssa.com website.

Homemade Haloumi Cheese in an Hour

litre unhomogenised cow's milk

litre goat's milk

junket tablet

water

Italian herbs

tbsp chilli flakes (or

salt

Place both milks into a large saucepan. Dissolve junket tablet in 1 tablespoon water.

Heat milk over slow heat until it reaches 32°-35°C // 89.5°F - 95°F. Remove from heat immediately and add dissolved junket.

Stir for a few seconds then set aside for 30 minutes in a warm place. The milk should set and become jelly like.

Once the milk has set, cut it up roughly using a wooden spoon and mix to separate the whey.

Transfer to a large microwave-safe bowl, add chilli and herbs and allow to stand for another 10 minutes.

Place the bowl in a microwave and heat on high for 2 minutes. Stir the mixture around and heat on high for another 2 minutes.

Test the curds with your fingers - they should be elastic and slightly firm. If still very soft, stir and heat on high for 1 more minute.

To make the Haloumi Cheese:

Once heated, spread gazue over a large fine sieve set over a large bowl.

Strain the curds and whey, reserving 1/2 cup of whey for the brine.

Sprinkle salt over the curds, mix and start pressing the cheese to remove excess whey.

Gather the edges of the cheesecloth and squeeze extra whey.

To strain the Haloumi Cheese:

Combine all brine ingredients and mix well.

To make the Brine:

Press haloumi cheese into a rectangular container and place in the fridge to cool (or into the freezer for 15 minutes if you're more rushed).

Once cooled, transfer haloumi to a larger container and cover with brine.

Store in the fridge and consume within a couple of days.

To store Haloumi Cheese:

So is junket, rennet?
I don't have the tablet, but I have the liquid...Do you know how much I would use of the liquid in place of the one tablet of junket? Also...would this work with all goats' milk? I can't have cows' milk.
Dziekuje!

Czesc Martyna,
I live in Italy and no junket tablet here, but there is podpuszczka, in italian caglio. This is in liquid version. Any idea how much I should use it? 
dziekuje

Hi, I really want to make this as I just moved to America and it is Way to expensive to buy in the quantities ii eat it! Do you have another link for the non microwave method please? The one above seems to be broken...
Also I can only get up goats milk unfortunately. Will it work?

Thanks!

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Top 4 halloumi cheese recipe recipes from across the web

The most viewed halloumi cheese recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to make halloumi

Halloumi Stroganoff

Halloumi Cheese Recipe

Homemade Haloumi Cheese in an Hour

The most viewed halloumi cheese recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine