Recipe

Say Cheese Or Better Halloumi Recipe

Add Step-by-Step Photos	Ivy / All my dishes 1 year, 7 months ago Halloumi is a versatile cheese indigenous to Cyprus and I never dreamed of making any, but I did and it was great. Prep:180m Servings:4	Ivy
	cheese halloumi cyprus traditional versatile delicious homemade

making procedure

Making breakfast wit

curd

Add Photos

Does this look good? Yeah! / Nope

Fans

greekgirrr

hollymayb

tilgidh

Ingredients

10 litres fresh milk, either goats or ewe (I used about 4 kilos goats’ milk and made 1 big halloumi)

2 grams rennet or special cheese rennet

6 teaspoons of salt

Fresh or dried mint

You will need a very big Pan and some muslin or cheesecloth

Directions

Dissolve rennet in ¼ cup of water.

Reserve ½ cup of milk and put the rest on heat. When it is lukewarm add rennet, which dissolve in 1/2 cup of water. Stir a few times and remove from heat.

Cover pan with a clean towel until the milk has curdled. This will take about 45 minutes. When the curd forms, shape them with your palms and press them so that they drain from the whey. Collect whey and place it back in the pan. Place the shaped curd in a baking tin with water and rinse them to keep them clean and white.

In the villages they used to put them in straw or reed baskets where they were left to drain but if we do not have any we can put them in cheesecloths (or muslin) and let them drain for about half an hour after which they will be firmer.

Meanwhile add the ½ cup of milk and 3 cups of water and bring whey to the boil stirring constantly. Reduce heat and keep simmering. Any curds which form on the top will become anari (myzithra). Collect the curds which again should be placed to drain the whey. Any whey must be returned to pan. After draining you may either eat it fresh as it is with sugar and cinnamon or to make phyllo pastry desserts or you can add salt all over it and put it again in muslin and hang it and leave it to dry for a week or more to form a hard cheese similar to parmesan, suitable for grating onto pasta etc.

Tip: instead of cheesecloth or muslin, you can buy a pair of nylon socks and put the cheese to drain, as I did.

Once anari is collected, remove soft curds from cheesecloth or muslin and place into the whey and bring to the boil. Simmer gently until the cheese floats to the top. Once they float simmer for about 20 minutes. Remove cheese, with a slotted ladle and sprinkle with salt on both sides. Place some mint in the middle and fold in half. Place in a big glass jar when they are still hot. Let them cool down completely and fill in the jar with the remaining whey (in which a teaspoon of salt is added per 1 cup of whey). The whey must cover them in order to be preserved. Once taken out of the whey it may be kept in the refrigerator for several days. In case whey is not enough, wrap each one in foil and store in deep freezer.

Finally, cow milk can also be used but the 'traditional' type is with goat and ewe milk.

If you want to see how I decided to make it and more information about this cheese please read my post:

http://kopiaste.blogspot.com/2008/04/say-cheese-or-better-halloumi.html

Recent Gawkers

desertmo

kate_muf

thegoldm

hollymay

monicalb

kyt

greekgir

tilgidh

fishtrip

zoi

rockinka

chilli

Not quite what you're looking for? See more Homemade Ingredients / Misc

Or see more just like this

Comments

bluewaterandsand 1 year, 7 months ago said:
I can't handle goat milk but the recipes that calls for it, always sound good.

jenniferbyrdez 1 year, 7 months ago said:
I have to try this. Where did you get goat's milk and rennet? Health food store?

ivy 1 year, 7 months ago said:
Actually it's strange but after looking into health food stores and supermarkets they told me that I could find it in drug stores but maybe this is only for Greece.

hollymayb 1 year, 2 months ago said:
Thank you sooooo much! My husband & I love halloumi, but it is very expensive. Fortunately, we are lucky to have an organic goat dairy farm not too far away and rennet is available at most grocery stores in the baking isle, usually near any pickling supplies. Cheers!

ivy 1 year, 2 months ago said:
Good luck with it and thanks for the 5.

hollymayb 1 year, 2 months ago said:
Hmmm... just wondering, is a kilo of milk about the same as a litre? I can't seem to find a conversion chart... help!

ivy 1 year, 2 months ago said:
Hollymayb, yes roughly it's the same. Actually it's my mistake as litre is used for fluid and kilos for solid mass but regarding milk it's the same. I shall correct the post.

Add a Comment