Halloumi is a semihard, brined cheese that originated in Cyprus. It’s known for its unique texture and high melting point, making it suitable for grilling or frying. Here’s a simplified version of how halloumi is traditionally made:
Ingredients:
4 liters of fresh milk (sheep’s milk or a mixture of sheep and goat milk)
1/4 tablet of rennet or 1 teaspoon of liquid rennet
1/4 teaspoon calcium chloride (optional, if using pasteurized milk)
1 teaspoon cheese culture or 1/4 cup of buttermilk (as a starter culture)
1 teaspoon cheese salt (or noniodized table salt)
Instructions:
- Prepare the Milk:
Heat the milk in a large pot to around 86°F (30°C).
If using pasteurized milk, you may need to add calcium chloride to help with curd formation. Dissolve it in a little water and add it to the milk.
- Add the Culture and Rennet:
Sprinkle the cheese culture or add buttermilk to the milk, stirring gently.
Dissolve the rennet in a 1/4 cup of water and add it to the milk. Stir gently in an upanddown motion to distribute the culture and rennet evenly.
- Allow Curds to Form:
Cover the pot and let it sit undisturbed for about 12 hours until the curds have formed and you get a clean break. The curds should be cut into small cubes.
- Cut and Cook the Curds:
Cut the curds into small cubes and then let them rest for about 5 minutes.
Gradually heat the curds to around 104°F (40°C) over the course of 30 minutes. Stir gently to prevent matting.
- Drain the Whey:
Let the curds settle to the bottom, then carefully pour off the whey. You can use a fine cheesecloth or a muslin cloth to drain the curds.
- Forming and Pressing:
Gather the curds in the cheesecloth and hang it to drain for a few hours or overnight. The goal is to remove excess whey.
- Salting:
Once the curds have drained, mix in the cheese salt evenly.
- Shaping:
Form the cheese into a block or logs and press it for several hours. You can use a cheese press or improvise with weights.
- Brining:
Transfer the formed cheese to a brine solution made of water and salt. Let it soak for 2448 hours in the refrigerator.
- Storage:
Once brined, your halloumi is ready to eat. It can be stored in the refrigerator in a brine solution or vacuumsealed for an extended period.
Homemade halloumi can be enjoyed fresh or grilled, and it’s a versatile cheese in various dishes. Keep in mind that the details may vary based on the specific recipe and the desired characteristics of the cheese.
