Halloumi (or Haloumi) is a traditional Cypriot Cheese but it is also popular in Greece. Traditionally it is made from a mixture of goat and sheeps milk but can also be made with cows milk.
Halloumi has a high melting point and is prepared by frying or grilling it. Halloumi is unusual in that no starter is used in the make.
Approx 2.5 hours
Halloumi Cheese Ingredients
- 10 Litres of Raw Milk
- 7 mls Rennet
- Dried herbs if desired (eg. mint, oregano, thyme)
How To Make Halloumi Cheese
- Bring milk up to 32c
- Add Rennet and stir with up and down motions for about 30 strokes
- Leave for 1 hour until a clean cut is achieved
- Cut curds into 1cm cubes
- Leave to settle for 5 minutes
- Bring curds up to 38c stirring regularly so curds don’t mat
- Leave to settle for 5 minutes
- Ladle into mold lined with cheese cloth, pressing curds into all corners and edges (be sure to save the whey for Easy Ricotta Recipe)
- Press for at least 30 minutes at 15kg
- Cut into 12 even sized pieces
- Bring whey to 95c
- Cook Haloumi in whey for about 20 minutes, or until the cheese floats to the surface
- Salt and add herbs if desired and leave to drain on cheese mats
- Leave for 24 hours before eating
How To Store Halloumi Cheese
Store in brine or vacuum pack can last up to 6 months.
Best Way To Eat Halloumi Cheese – Fresh or Aged?
The best part about learning how to make Halloumi cheese at home is all the wonderful recipes and serving suggestions you can treat your family to.
Soon as your cheese is ready, you can get right into making all your favorite treats and recipes, unlike most cheeses where you have to wait a couple of weeks or months.
You can also choose to age your Halloumi cheese in brine for a few weeks or a couple of months.
Eating Fresh Halloumi
If you asked any cheese aficionado, Halloumi is the unofficial king of “grilled cheese”. Fresh Halloumi doesn’t need to be constrained between two pieces of bread.
You can place it directly onto the grill without it turning into a gooey molten mess. This is possible because halloumi is firm and has a high melting point. Grilling the cheese leaves a beautiful caramelized surface and a really rich flavor.
Other than not melting through the grill grates and leaving a mess, the cheese firms up, and develops these beautiful grill marks.
Fresh Halloumi has a savory, mild, slightly salty flavor, and the most wonderful texture that is unlike anything else.
You can use Halloumi cubes in your vegetable salads, fry and garnish it with pepper, herbs, and tomatoes. Any recipe you try, best believe it’ll come out amazing.
Eating Aged Halloumi
You may want to make Halloumi cheese at home and age it in 8-12% brine for a couple of weeks up to several months.
Aged Halloumi is rather high in salt and is drier compared to fresh cheese. So, about making Halloumi cheese at home and aging it, how can you eat it?
Aged Halloumi is perfect not only for grating on pasta but also as a table cheese. It can also be served with slices of smoked pork, or soft lamb sausages.
This tasty Cypriot export is useful in dishes that would normally require salting, you simply skip the salt and throw in some Halloumi instead.
Do you have any questions or comments about our Halloumi cheese recipe? Join the discussion over at the Curd Nerd Forum. We would love to hear from you! I hope you enjoy this Halloumi cheese recipes as much as I do.