Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
How to make homemade halloumi cheese
Make your own delicious halloumi 'squeaky cheese' perfect fried, grilled, in salads and so much more.
Ingredients
- 2 lt milk whole milk unhomogenized
- 1/8 vegetarian rennet tablet
- 1 tbsp salt
Instructions
- If using rennet tablets dissolve 1/8 tablet in 25ml cooled boiled water. And after heating the milk to 90F/32C you very gently stir in the rennet solution, cover the pan and leave it in a water bath at the same 90F/32C for 45 minutes. After this time you have a solid mass of curds in the pan and you cut these into cubes and slices to help release the whey.
- You then heat the curds to 105F/40C and gently stir the for about 15 minutes
- Line a colander with cheesecloth/muslin (after rinsing in boiling water) and pour in the curds. Gather up the edges of the cloth and fold over to enclose the cheese. Use a heavy weight on top to press the curds down.
- After an hour you heat the whey to 200F/93C and skim off any curds that form. You are going to cook the halloumi in the whey so you need to cut it into pieces first and then gently lower into the hot whey using a slotted spoon. Let it cook for 20 minutes then dunk each piece into a bowl of chilled water to cool and set out on a baking rack to dry out. A sprinkle of sea salt on both sides and the Halloumi is ready to eat.
- It is best to leave it to rest for 12-24 hours in the fridge to really firm up and let the flavours develop.
Notes
Serve homemade halloumi fried or grilled or made into chips dusted with spiced flour and deep fried.
Add dried chilli flakes or mint to the halloumi as you are making it.
Nutrition
Calories: 1kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 872mgPotassium: 1mgSugar: 1gVitamin A: 1IUCalcium: 1mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove