How to make Halloumi at home | Recipe to make Halloumi

Halloumi Recipe


Halloumi is a semi-hard, unripened cheese that originated in Cyprus and is popular in Mediterranean cuisine. It is made from a mixture of sheep's and goat's milk, or sometimes cow's milk, and has a distinctive texture and flavor. The texture of halloumi is unique and sets it apart from other cheeses. It is firm and slightly rubbery, which makes it perfect for grilling or frying, as it holds its shape and does not melt easily. When cooked, halloumi develops a crispy crust on the outside while remaining soft and slightly salty on the inside.

Halloumi has a pale yellow color and is typically sold in rectangular or square blocks. It has a salty taste, with a hint of tanginess from the milk used in its production. It is often enjoyed as a standalone dish, grilled or pan-fried until golden brown, or used as an ingredient in salads, sandwiches, and other Mediterranean dishes. Halloumi has gained popularity worldwide due to its unique texture and versatility in cooking. It is a popular option for vegetarians and is often used as a meat substitute in recipes. Its ability to hold its shape when heated makes it a popular choice for grilling or frying, and it can be used in a variety of dishes ranging from salads and kebabs to sandwiches and wraps.

Overall, halloumi is a delicious and distinctive cheese that is beloved for its unique texture, salty flavor, and versatility in cooking. It adds a deliciously savory and satisfying element to many Mediterranean-inspired dishes.

Ingredients:

  • 1 gallon of whole milk
  • 1/4 teaspoon of calcium chloride (optional, helps with curd formation)
  • 1/4 teaspoon of vegetarian rennet (or animal rennet if preferred)
  • 2 teaspoons of cheese salt (or regular salt)
  • Water for rinsing

Equipment:

  • Large stainless steel pot
  • Thermometer
  • Cheesecloth
  • Cheese press (optional)
  • Knife or cheese cutter

Instructions:

  1. Heat the milk: Pour the whole milk into a large stainless steel pot and heat it slowly over low heat, stirring constantly, until it reaches a temperature of 86°F (30°C). Remove from heat.

  2. Add calcium chloride (optional): If you're using pasteurized or store-bought milk, you can add calcium chloride to help with curd formation. Dissolve 1/4 teaspoon of calcium chloride in 1/4 cup of non-chlorinated water and stir it into the milk.

  3. Add rennet: Dissolve 1/4 teaspoon of vegetarian rennet (or animal rennet if preferred) in 1/4 cup of non-chlorinated water. Slowly pour the rennet mixture into the milk while stirring gently for about 1 minute.

  4. Let the milk coagulate: Cover the pot and let it sit undisturbed for about 30 minutes, or until you see a clean break when you insert a knife into the curd and gently lift it.

  5. Cut the curd: Once the curd has been set, use a long knife or a cheese cutter to cut it into small cubes, about 1/2 inch in size. Make sure to cut all the way to the bottom of the pot to release the whey.

  6. Cook the curd: Place the pot back on the stove and heat it over low heat, slowly raising the temperature to 104°F (40°C) while stirring gently. This will help to expel more whey and firm up the curd.

  7. Drain the whey: Once the curd reaches 104°F (40°C), remove the pot from heat and let it sit undisturbed for about 5 minutes. Then, use a slotted spoon or cheesecloth to carefully transfer the curd to a cheesecloth-lined colander, allowing the whey to drain off.

  8. Press the curd (optional): If you want a firmer texture, you can press the curd using a cheese press. Place the curd in a cheese press or wrap it tightly in the cheesecloth and place a heavy weight on top. Press the curd for about 1-2 hours, flipping it occasionally to ensure even pressing.

  9. Salt the cheese: Remove the curd from the press and unwrap it from the cheesecloth. Sprinkle 2 teaspoons of cheese salt (or regular salt) evenly over the surface of the cheese and rub it in gently with your hands.

  10. Let it rest: Place the cheese on a clean cutting board and let it air dry at room temperature for about 1-2 days, or until a thin rind forms on the surface.

  11. Store the halloumi: Once the halloumi has dried, you can cut it into desired shapes, such as cubes or slices. Store it in an airtight container in the refrigerator for up to 2 weeks.

  12. Cook and enjoy

Suggestions:

  1. Marinate it: Halloumi can be marinated in a variety of flavors to enhance its taste. Try marinating it in a mixture of olive oil, lemon juice, minced garlic, and fresh herbs like mint or oregano for a few hours before cooking. This will infuse the cheese with additional flavors and make it even more delicious.

  2. Add a sweet or spicy twist: Halloumi pairs well with both sweet and spicy flavors. You can add a drizzle of honey or maple syrup on top of grilled or fried Halloumi to add a touch of sweetness. Alternatively, you can sprinkle some chili flakes or paprika on it for a spicy kick. The contrasting flavors will elevate the overall taste of the cheese.

  3. Get creative with toppings: Halloumi can be a versatile canvas for various toppings. You can top it with roasted vegetables, such as cherry tomatoes or bell peppers, for added color and freshness. You can also add a dollop of pesto, a slice of avocado, or a sprinkle of nuts for added texture and flavor.



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