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homemade halloumi cheese on spinach leaves with lemon

How to make homemade halloumi cheese

Make your own delicious halloumi 'squeaky cheese' perfect fried, grilled, in salads and so much more.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Resting Time 2 hrs
Total Time 2 hrs 40 mins
Course cheese
Cuisine Cyprus, Mediterranean
Servings 8 servings
Calories 1 kcal


  • 2 lt milk whole milk non pasturised
  • 1/8 vegetarian rennet tablet
  • 1 tbsp salt


  • 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.


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.


Calories: 1kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 872mgPotassium: 1mgSugar: 1gVitamin A: 1IUCalcium: 1mgIron: 1mg
Keyword cheesemaking, halloumi
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