While cheese making contains a lot of technical aspects, the below recipe is not at all difficult and only requires a few specialist ingredients and equipment.
Halloumi is a ‘fresh cheese’ – it does not need ageing and can be eaten within a day of being made.
Before starting, ensure you have the following on hand:
Accurate thermometer for reading milk temperature
- Muslin for draining curds
- Colander (square sided colander works well)
- Syringe for measuring rennet
- Liquid rennet- can be purchased readily online, just be sure to check the quantity per L of milk specified on the label, as it varies between brands
- Calcium chloride – not 100% necessary, but helps to give a firmer setting curd for pasteurized milk. You will likely be able to purchase this from the supplier of the rennet.
4L unhomegenised milk (available from most supermarkets)
2ml liquid rennet
1.25ml calcium chloride (optional – see above)
40gm salt flakes
1.5L cold water
Optional: finely chopped fresh rosemary leaves, chilli flakes, cracked pepper
Place milk in a large pot and heat slowly to 38°c. Stir while heating to ensure it heats evenly and doesn’t catch.
Turn off the heat and stir in the calcium chloride (if using) and then the liquid rennet. Stir well -‘It needs to be very evenly distributed through the milk.
Cover the pot and leave to stand on the stove for 1 hour. During this time it is important to disturb the milk as little as possible, as this can affect coagulation. (The splitting of the curds and whey). It needs to remain warm (around 38°c) If the temperature of the milk drops, turn back on the heat under the pot for 30 seconds or so to bring the temperature back up.
Check that the curds have set (Pierce the curds with a knife on an angle, then lift directly up. This should cause a crack that whey will run in to)
Use a long knife to cut a cross hatch pattern through the curds to make 3 cm pieces. Stir gently with a metal spoon and cut any large curds you see.
Maintain the temperature at 38°c for another 30 minutes, stirring gently every 5 minutes to help release the whey.
Line a colander with muslin leaving plenty of overhang. Carefully spoon curds into colander using a slotted spoon.
Gently fold through your choice of rosemary, chilli or cracked pepper if using.
Fold the overhanging muslin over the curds and weigh down with a heavy weight for a couple of hours.
While this is pressing make the brine – combine the cold water and salt in a container with a lid, large enough to fit the water and the finished halloumi.
The halloumi should have pressed together and feel firm and rubbery; if not, leave for a little longer.
When firm, remove from the colander and cut into 4 – 6 manageable size pieces (depending on colander size and what works best for you).
Bring a pot of water to almost boiling (around 85°c).
Working with one piece at a time, carefully lower halloumi into the water. When it is cooked it will rise to the surface. It does not need to be stirred, just check it hasn’t caught on the bottom every couple of minutes. Ensure the water doesn’t boil, as it may break up the cheese. Drain briefly on a rack before placing in the brine solution. At this point, while it is still warm, you can carefully press around the edges to tidy it up.
Refrigerate the halloumi in the brine for up to 3 weeks. The longer it is kept the saltier it will become.
Pat dry and fry!
