Halloumi is a fresh salty cheese used a lot in Mediterranean cuisine and has gained popularity amongst different cultures in different variations. But making at home is really simple. Grab a couple of ingredients from your local cheese shop and get to work.
Ingredients
Mise en place
- You will need some full cream milk
- some vegetable rennet
- calcium chloride and salt
- It is also quite beneficial to have a probe thermometer
How to make Homemade Halloumi
Curdling the milk
Heat 5 lts of full cream high quality milk to 42 degrees celsius slowly and stirring continuously.
Add 1.2ml of each of rennet and calcium chloride and stir vigorously for 30 secs
Leave the milk at 42degrees undisturbed for 1 hour
Cutting the curd
Take the milk of the heat. By now it should be set. Using a long knife cut the set milk all the way to the bottom into 2x2cm pieces. Leave undisturbed for 30 mins
Stir the curds to break them down further and leave undisturbed again for 30 mins
Drain the curds in a strainer lined with a cheeseclothand leave hanging overnight. Make sure to save all the whey.
Cook/brine the cheese
Cut the set halloumi into preferred size of portions. I usually go generous with 150gms. Bring the whey to a simmer and gently put the halloumi in the whey. Wait for it to start floating indicating that the cheese is cooked. Take it out of the whey with a strainer and straightaway place it into a 3.5% salt brine. Repeat process until all halloumi is cooked. Leave the cheese to brine overnight minimum
Serve up by pan frying some well drained halloumi with some toast and pat yourself on the back for trying to create something from scratch. You will never use store bought halloumi again
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Tips & Tricks
Invest in good cheese making equipment such as muslin cloth, rennet and calcium chloride. They will last for ages and will motivate you to try the process more often. Yes it takes 2 days. Yes it'll take up extra space in your fridge. But it will definitely be worth it and it maybe time consuming but it isnt labour intensive.
FAQS
How do I make homemade halloumi cheese from scratch?
To make homemade halloumi cheese, start by heating 5 liters of high-quality full cream milk to 42 degrees Celsius while stirring continuously. Add 1.2ml each of vegetable rennet and calcium chloride, stir vigorously for 30 seconds, and let it sit undisturbed for an hour. Cut the set milk into 2x2cm pieces, let it rest for 30 minutes, then stir and let it rest again for another 30 minutes. Drain the curds in a cheesecloth overnight, then simmer the curds in the reserved whey until they float. Finally, place the cheese in a salt brine overnight before serving.
What are some dietary considerations for homemade halloumi cheese?
Homemade halloumi is suitable for vegetarians since it uses vegetable rennet. However, it is not lactose-free, so those with lactose intolerance should be cautious. Additionally, halloumi is high in protein and calcium, making it a nutritious option for many diets. Always check the ingredients of your rennet to ensure it aligns with your dietary preferences.
Can I substitute ingredients when making halloumi cheese at home?
While it's best to use full cream milk for the best texture and flavor, you can experiment with other types of milk, such as goat or sheep milk, for a different taste. However, avoid using low-fat or skim milk as it won't yield the same results. For rennet, if you can't find vegetable rennet, you might look for animal rennet, but this would make the cheese unsuitable for vegetarians.
How should I store homemade halloumi cheese?
Store your homemade halloumi cheese in a brine solution in an airtight container in the refrigerator. This will help maintain its flavor and texture. If you want to keep it longer, you can freeze the cheese, but be aware that freezing may alter its texture. Always thaw it in the refrigerator before use.
What are some delicious ways to serve homemade halloumi cheese?
Homemade halloumi cheese is incredibly versatile! You can pan-fry it until golden brown and serve it with toast, salads, or grilled vegetables. It also pairs well with Mediterranean dishes, such as roasted peppers or olives. For a refreshing twist, try serving it with watermelon or drizzling it with honey and herbs for a unique appetizer.
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Kartik Madan
(@kartik7179)
Professional chef. Living in Australia. Experienced with european, latin and asian cuisine. Currently into fermentation and pickles. Professional chef. Living in Australia. Experienced with european, latin and asian cuisine. Currently into fermentation and pickles....
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia