Home Made Halloumi Cheese
My cheese workshops are rapidly becoming the most popular out of all the classes, last weekend we made Halloumi and Ricotta cheese. I think everyone is so amazed how easy it is to actually make soft cheeses and fascinated by the process of turning milk into curds and whey. We always have a lot of whey left after these events, as you can imagine from a class of 6 making their own produce. Luckily living rurally there are a few people who take it for their chickens and the rest I dilute and put it on my herb garden, which in these dry months it has been a blessing since we are on tank water not mains.
I make a salad with mine using the ingredients you can see in the photo and adding the dressing from the previous post on cauliflower salad.
Ingredients for making halloumi _ approx 300g
- 2 ltr pasturised full cream milk (A2, Meadowfresh)
- ½ tsp rennet (Renco), mixed with ½ tsp water
- In a large stainless steel saucepan heat the milk to 32C, using a thermometer.
- Add the rennet when milk has reached 32C
- Allow the milk to sit, covered with a cloth in a warm place for 20 minutes or until a firm curd has formed.
- When the the curds are formed cut into 1 inch squares. If the pot is deep also cut across with a slotted spoon.
- Rest for 5 minutes, then heat the pan to 35-38C and stir gently with your hand or spoon for 20 minutes, keeping the temperature constant.
- The squares should look smooth and lightly elastic.
- Lift the curd out of the pan with a slotted spoon and place into a colander lined with cheese cloth or gauze
- Cover with more cloth and place a weight on top.
- Let it rest for 30 minutes.
- Now cut the Halloumi cheese into pieces.
- Reheat the whey to 85-90C, then turn heat off and add the halloumi pieces to the whey.
- Cook for about 20 minutes, stirring from time to time. The cheese will rise to the surface.
- Take the cheese slices out, add a pinch of salt on each side.
- Make a brine with 50% leftover whey, 50% boiling water and 10% salt.
- The halloumi will keep up to two weeks in the brine, in the fridge.