Fresh Halloumi Cheese

Authentic, Traditional Mediterranean Cheese.

Ingredients

• 4 litres whole milk – full fat & un-homogenized

• Rennet – check your brand instruction as to quantity advised to use
• 2ml calcium chloride
• Cheese salt (non-iodised salt)
• Dried mint leaves

Instructions
1. Pour milk into a large stockpot
• Add calcium chloride to the milk. Stir gently but thoroughly
• Allow milk + calcium chloride to sit for 10 minutes.
• Slowly warm the milk over medium heat until it reaches a temperature of 35
degrees
• Remove from heat

2. Add rennet and stir gently & thoroughly with an up and down motion for around a
minute.
• Allow to rest for 45 minutes with the lid on the pot or until the curds form a
clean break (when it’s at clean-break, the milk separates from & does not
stick to your knife/finger when you dip it in the milk and angle it)

3. Cut into 1.5cm cubes

• Allow to rest for 5 minutes

4. Gently reheat the curds to 40-43 degrees, very gently stirring in an upward motion to
evenly distribute the heat. Break up any large curds that weren't cut. Do this over a 15
minute period (so low heat!).

5. Allow to rest with the lid on for 15 minutes

6. Gently strain off whey (retain your whey) into a cheesecloth lined colander.

7. Allow to rest for 5 minutes.

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8. Move your curds, still in cheesecloth to a flat surface (we are using a chopping board)
and fold the cloth over your cheese, making a flat squarish shape about 4-5cm thick.
Cover with another chopping board and add weight to compress gently (use your empty
milk containers filled with water).

9. Press for 10 minutes. Turn the curds over and replace board and weights for an
additional 10 minutes.

10. Remove cheesecloth & cut the curd mass into quarters. Place the pieces on to your
sushi mat.

11. Heat the whey from earlier to 95 degrees

12. Lower the curd mass into the heated whey.

13. Turn the heat off and replace the lid, checking that temp remains around 90 degrees
(add heat when/if required). The curd turns into Haloumi when it floats to the top of
the whey. This take around 10-15 minutes.

14. Gloves on – the next bit is HOT.

15. As your halloumi rises in the whey, ladle each piece out and roll in a prepared salt/mint
flakes blend (make this blend while your halloumi is heating).

16. Place onto your sushi mat and fold each piece of Halloumi in half, pressing down with
your fingers until the cheese bends over itself.

17. Allow to rest for a half hour before frying to achieve a golden crust.

18. Vacuum pack your halloumi and keep it in the fridge until you’re ready to eat it!

19. You can also place it in a container and keep in the fridge.

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