How to Make Halloumi Cheese
Рет қаралды 95,727
Күн бұрынI never thought I wanted to learn how to make Halloumi cheese! Earlier this year I took a trip to visit a local commercial cheese maker and I found a whole new love. Steve Ballard of Ballard farms introduced me to this cheese variety, and I knew I needed to learn how to make Halloumi right way. Now that I’ve discovered this cheese it’s become a weekend breakfast staple at our house. Here’s the interesting feature of this cheese- it doesn’t melt, so it’s considered a great option as a grilling cheese or a frying cheese. If you are a grill master, you may just need to learn how to make Halloumi cheese too. This will add to your mad barbeque skills! Here’s the best part- you don’t need any special equipment, so if you want to learn to make cheese, this is a great beginner’s recipe.
For the spelling patrol out there, I looked up how to spell Halloumi, and here is the answer: the spelling Haloumi is a derivative of Halloumi, and can be used interchangeably. So there you have it.
Happy cheesemaking!
Lisa and YumYum
DISCLAIMER: This video and description contains Amazon and/or other affiliate links, which means that if you click on one of the product links, we may receive a small commission.
Many of the ingredients and equipment used to make my cheeses are from New England Cheese Making Supply. Browse their store here! cheesemaking.com?aff=35
Recommended Equipment to Make This Recipe -------
16 quart or larger non-reactive deep pot: amzn.to/2KBiMwa
Tiny spoons: amzn.to/33Ek9lj
Fine mesh colander (Set of 3): amzn.to/31MItzQ
Over the sink fine mesh colander: amzn.to/31J7Q5f
8" Thermometer: amzn.to/2ScoEzv
19” straight icing knife for curd cuts (14”blade): amzn.to/2YSY3N2
13” stainless steel stirring spoon: amzn.to/31OPe3W
2-4 lb Hard cheese mold: cheesemaking.com/products/har...
Ingredients Used in this Recipe------
C101 mesophilic culture: amzn.to/31QNc3b
Liquid calcium chloride: amzn.to/31MNubD
Single strength liquid rennet: amzn.to/2H6KdvS
If you enjoy what we do and would like to support us, you could buy us a gallon of milk :). It's a sweet and friendly way to support a favorite content creator:)
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How to make Halloumi Cheese
• How to Make Halloumi C...
Remember to always sanitize your cheese making equipment before you begin the cheese making process.
For other cheese recipes like this one, check out this playlist:
Beginner's Series
• How to Make Cheese- Be...
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#Halloumi #howtomakehalloumi #cheesemaking
@Cheese52 5 ай бұрын
New Book Available! amzn.to/3vlpWyr (affiliate link- we make a commission if you purchase)
@danielleshelbourne220 5 ай бұрын
Went to buy your book and it’s out of stock - looks like sales are going gangbusters for you, yay! 🥳
@Cheese52 5 ай бұрын
@leshelbourne220 First of all, thank you for your confidence in my work! I just checked, and Amazon is telling me the book is available and in stock. Please try again, and see if it will allow you to order. If not, please reach out to me at lisa@cheese52.com and I can help you troubleshoot. In which country are you located, please? Others may be experiencing this issue as well, so I'd like to get it corrected as soon as possible. If you are able to order the book successfully, would you please let me know? Thank you so much! Lisa
@danielleshelbourne220 5 ай бұрын
@@Cheese52 I’m in Australia. I’ll check again later when I get a moment. 😊
@Cheese52 5 ай бұрын
@@danielleshelbourne220 Thank you! If you would let me know if it is showing in stock, I would appreciate it! Other purchasers in Australia have found success by going straight to the Australian Amazon site, rather than through the link I provide. Hopefully that helps! Lisa
@heatherbarnard4739 4 жыл бұрын
I love your channel! Thank you for your positivity and awesome recipes!
@Cheese52 4 жыл бұрын
Aww thanks! You just made my day!
@brycechase7362 5 жыл бұрын
Thanks for showing us how to press cheese without all the fancy gadgets, that was super cool. Love the video!!
@Cheese52 5 жыл бұрын
Thanks! There are so many great cheeses to make without a press or a cave. I hope to publish more vids like that soon!
@tuktukfoodie 5 жыл бұрын
I've tasted a range of cheese and Halloumi is my favourite 👍 love the part when you removed the weights 😄
@Cheese52 5 жыл бұрын
Halloumi is one of my favorites too! And yes, who knew cheesemaking doubled as a fitness routine?!?!😄
@viwanton 2 жыл бұрын
I love your videos. Your teaching style is so helpful for me. I really appreciate it.
@Cheese52 2 жыл бұрын
Such lovely feedback 😊 Thank you.
@beabchill 9 ай бұрын
I'm so impressed by this super easy method. Thank you for all the instructions, list of ingredients, and laughs. I don't believe I've ever had halloumi cheese, but I know that I would love it! Have a great one!
@Cheese52 9 ай бұрын
I'm so glad you enjoyed the video, and welcome to the channel!
@stacyhackney6100 5 жыл бұрын
You make it look so easy. Thank you and Happy Holidays.
@Cheese52 5 жыл бұрын
Thanks so much Stacy! It really is a pretty easy process. Happy holidays to you as well🎄🎁🧀
@danielleshelbourne220 5 ай бұрын
Haloumi cheese is absolutely delicious, I always have some in the fridge and use it for many things. Now I can make my own at a fraction of the cost! Thank you so much for creating such amazing tutorials that we can learn from, I’m deeply grateful. 🙏 ☺️ 🧀
@Cheese52 5 ай бұрын
Hi Danielle, Yes! Halloumi is one of the reasons I started to make cheese. A local cheesemaker provides it to restaurants and sells it in specialty stores, and I just needed to know how to make it myself! We fry it in sticks- video here: kzfaq.info/get/bejne/lc9jaLl83LW7qKs.htmlsi=qujFj-_5kt-i_N8Y Thank you so much for your kind words. I made these videos for people to have a record they could come back to and continueto learn.. Thanks for watching! Lisa
@gitausaxena 3 жыл бұрын
Thank you for sharing your recipe. I will definitely try and share my experiences in making it.
@Cheese52 3 жыл бұрын
Please do! I look forward to it!
@andreamae2558 5 жыл бұрын
Love this !!! ❤🙌 You are amazing !!
@Cheese52 5 жыл бұрын
Oh thank you, lovely :)
@theodoramichalis 3 жыл бұрын
You re excellent.. I love the cat most of all 😻😍👌Theodora Greece 🇬🇷
@marciamoen7656 3 жыл бұрын
you make it seem real and doable.....so I did it your way and success!!! thankyou
@Cheese52 3 жыл бұрын
Hi Marcia,, YESSS!! Congratulations! Viewers like you are the reason this channel was created. I am so glad you were successful! Which cheese will you try to make next? Lisa
@ritagorra9191 Жыл бұрын
One of the best I have seen, thank you
@Cheese52 Жыл бұрын
Hi Rita, Thank you for the lovely feedback Welcome to the channel! Lisa
@wr.1024 Жыл бұрын
I love 🥰this demonstration and of course halloumi is so loved in my house… you have my respect 🙏🏾 the true labor of love to make it is something else 🙆🏽♀️🙈…
@Cheese52 Жыл бұрын
Thank you so much!
@MrHydyr 3 жыл бұрын
Thank you very much. I've been living in Cyprus for 8 years. In fact one of my best friend has a sweet restaurant called 'Tepe Restoran' it's in Karpaz peninsula. They have very unique recipe for Haloumi cheese, although they call it Hellim. They don't sell it, I tried to buy it several times, and he never accepted money (gave me for free). And one of the feature that I noticed is that their halloumi is much denser and drier. And it's not white, but a big yellowish. I suspect that they use cow milk and goat milk as well. Never was dare to ask the recipe, but as soon as this pandemic ends will certainly give it a try. Thank you again for this amazing video. And I think that your cat is getting bigger and more round everyday )))) .
@Cheese52 3 жыл бұрын
Thank you for this neat story! I hope you get out to try the cheese soon. YumYum has gotten a little- ahem- fluffy, hasn't she? Probably too much cheese....😻🧀. Thanks for watching. So glad you enjoy the channel :)
@amchannel8087 Ай бұрын
Thats not cryprus thats turkey 💀
@MrHydyr 24 күн бұрын
@@amchannel8087 Actually, it's called TRNC (Turkish Republik of Northern Cyprus) And in Turkey, we call that place - KIBRIS, Not Turkiye! Go read a little bit before typing junk !
@Ilk-adimmusluman-soy-adimTurk. 4 жыл бұрын
Amazing... Simple and straight to the point instructions.
@Cheese52 4 жыл бұрын
Wow! Such high praise. Thanks so much!
@Ilk-adimmusluman-soy-adimTurk. 4 жыл бұрын
@@Cheese52 i am a Cypriot. I love helloumi
@jassonjasson7418 4 жыл бұрын
Excellent tutorial thanks for your time and effort. I am in the process of making hallumi 😎
@Cheese52 4 жыл бұрын
Fantastic! It's such a fun cheese to make. Happy cheesemaking! ✌💛🧀
@sombra2 3 жыл бұрын
your face of happiness on 4:40 when you uncover the cheese made it all worth it :)
@Cheese52 3 жыл бұрын
Hahaha yes, and I still feel that way every time I make a new cheese! There's just something kinda magical about it 😀
@barkbark5388 4 жыл бұрын
Halloumi is my favorite cheese out of everything I tasted, I love the texture and taste thanks for this! As even though it’s a my culture kinda thing I still don’t know how to make it lol
@Cheese52 4 жыл бұрын
Well, now you do! Get a pot and some ingredients, and get cooking! Have fun!
@katiemullins358 Жыл бұрын
Love this video! Cant wait to make my own fresh curds!
@Cheese52 Жыл бұрын
Thank you so much, Katie! I recently developed a quick method for making squeaky cheese curds. Instead of 6 hours, the process is cut down to about 2 hours. And they are delicious!! Here's the vid if you would like to see it: kzfaq.info/get/bejne/pq1ilZpnlcnPoY0.html. Happy cheesemaking! Lisa
@sallykatbeh 4 жыл бұрын
You are so sweet! Thanks for the information!
@Cheese52 4 жыл бұрын
Awww😊You're welcome!
@bridgetbook3532 5 жыл бұрын
You do an amazing job and are very clear...easy to follow...thanks!!
@Cheese52 5 жыл бұрын
Oh thank you! I am so glad you find the vids easy to follow!💛 Have you made any of the cheeses?
@bridgetbook3532 5 жыл бұрын
Cheese52 I made the halloumi...superb directions...definitely a process!! So fun to make our own! Your video and help were superb!
@Cheese52 5 жыл бұрын
@@bridgetbook3532 Oh I am so glad it went well!
@DaveDabomb 5 жыл бұрын
Lisa, that was so interesting and informative. I’ve never seen anyone make cheese before! It’s definitely a science. Those additives were foreign to me. Love your video editing too 👍 Thanks for sharing and I am happy to support your channel 😊 Btw...I heard you were a martial arts instructor. I spent 10 years instructing myself, earning my BB in TKD and Hapkido in 1995. One of my bucket list accomplishments.
@Cheese52 5 жыл бұрын
Oh thank you! It really is an easy process and the additives can be purchased online, I think anyone can learn to do it. A fellow martial artist! How cool! I've been training in karate and jujistu for 22 years and I really love it. I like to call it my anti-aging plan :) I really liked your chimichanga video.I'm glad we were introduced!
@Cheese52 4 жыл бұрын
Many viewers ask me where to find the ingredients and equipment used in the recipes. I use New England Cheese Making Supply. You can browse the store here: (affiliate link) cheesemaking.com?aff=35
@theketovillagee 3 жыл бұрын
Do you have the ingredients written out anywhere?
@Cheese52 3 жыл бұрын
@@theketovillagee Yes! All of the ingredients and equipment needed are listed in the video's description box.
@itsmeaylin8893 2 жыл бұрын
Lütfen türkçe altyazı ekler misiniz videolara acaba tarif ölçü vs anlamak yapmak istiyorum 🙏🙏🙏
@gregmulkin8016 Жыл бұрын
Hi and thanks for this recipe. I do have a question though. Can you tell me what's the point of adding a mesophilic culture when it's only going to be killed off during cooking process?
@aekmkh4986 Жыл бұрын
@@gregmulkin8016 hi Excusr me for the interplay She have used pasteurized milk will halloumi is made with fresh milk Pasteurized milk as we knew hi havnt his owne microflora so the rennet dosn't get effect perfectly, so for this objectif to coagulat the milk we add the mesophelic cultur, if is it raw milk we hvnt to add the cultur Thank you
@linamoses3513 2 жыл бұрын
I love halloumi and can’t wait to make this!
@Cheese52 2 жыл бұрын
Oh good! I hope you enjoy the recipe:)
@moi717 4 жыл бұрын
Thank you so much can't wait to try! (ps cute cat!!)
@Cheese52 4 жыл бұрын
Hi Harry! Great! I think you will love the process. High paw from the kitty🐾 and happy cheesemaking! Lisa👩🍳 and Yum Yum 🐺
@sofiaoliver580 5 жыл бұрын
oh wow fantastic video making the Halloumi, one day i might try and make some, many thanks x
@Cheese52 5 жыл бұрын
Thanks, Sophia! I hope you do! It really is a lot of fun 😀💛🧀
@sofiaoliver580 5 жыл бұрын
@@Cheese52 hi i made it but was not as firm as shop bought halloumi, can u please tell me where i went wrong.
@Cheese52 5 жыл бұрын
@@sofiaoliver580 Hi Sophia! So glad you gave the recipe a try! Part of cheesemaking is trial and error, so don't give up. Make another batch and try again. Here are some troubleshooting ideas for next time: 1. Check your hygiene practices. Sanitize every surface and piece of equipment and boil the cheese cloth 2. Change your milk brand, especially if you're purchasing it from the store. Better quality milk produces better quality cheese. 3. Check your temps/cook times closely and check your thermometer to see if it's reading accurately 4. Which press method did you use? Try switching to the other. You could also try adding a little more weight 5. Sometimes more time in the brine produces a firmer texture. Note- if the cheese smells like ammonia don't eat it. Ever. It's been contaminated. Many times cheese we make is different than expected, but it's still cheese, and it's yours. Try again, keep track of your changes as you strive to get it just right. Good luck! Lisa
@sofiaoliver580 5 жыл бұрын
@@Cheese52 Hi Lisa i think it was not long enough in the brine, great tips you have gave me, i will try again next week and let you know, Thanks again x
@deborahdicembre9579 11 ай бұрын
Fabulous!! Thankyou so much
@Cheese52 11 ай бұрын
Welcome to the channel, Deborah and happy cheesemaking! Lisa
@slavicabalsic1675 2 жыл бұрын
Bravo ...Super .Thank you very much
@Cheese52 2 жыл бұрын
My pleasure 🙏
@sarahben5058 2 жыл бұрын
Oh such a great job 👍
@Cheese52 2 жыл бұрын
Thanks!
@veronicaescobar6590 4 жыл бұрын
Love the cheese and the video!
@Cheese52 4 жыл бұрын
Thanks so much. I really love Halloumi too!
@iUMiE 4 жыл бұрын
Love this channel
@Cheese52 4 жыл бұрын
Awww, thanks so much! 💛🧀
@michaelougarezos8963 4 жыл бұрын
wao you even know how to make my favorite cheese. You are amazing
@Cheese52 4 жыл бұрын
Oh thank you. It's one of my favorites, too!
@ugh0987654321ugh 4 жыл бұрын
I love your videos and I love that cat.
@Cheese52 4 жыл бұрын
Thank you so much! And hi paw from YumYum 🐾
@storieswithmoe706 4 жыл бұрын
Love it 😍
@Cheese52 4 жыл бұрын
Thank you! 😊
@robincabezas4952 2 жыл бұрын
Wonderful, lovely video
@Cheese52 2 жыл бұрын
Thank you!
@margaretsofocleous8137 4 жыл бұрын
In Cyprus they use some dried mint and fold the cheese in half .
@Cheese52 4 жыл бұрын
Yes! That's the traditional method for sure. I should give that a try with the mint from my garden next summer. I think It would taste fantastic! 💛🧀
@peteneville698 4 жыл бұрын
@@Cheese52 I think the most important thing people wanted to know from this video is when do you fold it and how do you managrenot to break it? Can you do an edit where you say "if you want to fold it in the traditional way you do it at this stage"? Also, you could say which steps are the same for cheddar and some other cheeses? Apart from the annatto it looked the same until you get the curds to peanut size then "cook" them in a different way.
@Cheese52 4 жыл бұрын
@@peteneville698 Good point and a great suggestion. For those reading now, the moment to fold the cheese is immediately after the poaching step. It is the most pliable at that moment. Cutting the cheese into thinner, longer strips prior to the poaching stage, instead of the chunky, stubby chunks seen in this video will help to ensure a better fold. Hope that helps!
@rangerdoc1029 3 жыл бұрын
And lemon too?
@ldwbest75 4 жыл бұрын
very esay recipe 😋 thanks
@Cheese52 4 жыл бұрын
Most welcome 😊
@THEREALSHOWBBQ 5 жыл бұрын
Hi Melissa posted your channel on FB. Welcome to the group. You have a great channel here. Keep em coming. Here to give you some support.
@Cheese52 5 жыл бұрын
Thank you so much for your support! I appreciate the kindness of our group. 💛
@Cheese52 5 жыл бұрын
I hope to learn some mad bbq skills from you!
@coldjuice9293 2 жыл бұрын
Outstanding
@Cheese52 2 жыл бұрын
Thank you! I'm glad you enjoyed the video!
@TropicalGardeningCyprus Жыл бұрын
My absolute favourite too, BUT, soft and almost sweet sheep-milk halloumi, not the cow-milk. We have several types of halloumi in Cyprus. I remember my grandma loving her salty / dry / tough cow-milk halloumi of her village.
@Cheese52 Жыл бұрын
For sure. Sheep's milk Halloumi is the best! So soft and pillowy!
@arjunbhattacharya3623 2 жыл бұрын
You have such a calming voice!
@Cheese52 2 жыл бұрын
Thank you :)
@Nickpaintbrush 2 жыл бұрын
Nice job thanks!
@Cheese52 2 жыл бұрын
My pleasure
@spencerwaldron3196 Жыл бұрын
Thanks. Great that is.
@Cheese52 Жыл бұрын
Thank you!
@jessicamiddleton7760 4 жыл бұрын
Buhl’s Cloverleaf Creamery huh?? Small world if so! Great stuff!
@Cheese52 4 жыл бұрын
Hi Jessica! Small world, indeed. Cloverleaf is awesome! I am so fortunate to have a local quality milk source. There is a saying in cheesemaking: "Better milk makes better cheese." And in Cloverleaf's case, better ice cream too. For anyone traveling through Idaho, do yourself a favor and Google yourself over to Cloverleaf Creamery in Buhl. It's a beautiful drive though a scenic byway and there is a pot of gold at the end of the road waiting for you. Enjoy!
@vincepeterson2834 5 жыл бұрын
Great video!
@Cheese52 5 жыл бұрын
Thank you :)
@skrollang2657 2 жыл бұрын
Made one today out of 15 litres milk an got 2,3kg of halloumi. Pretty awesome result. At the moment the cheese is "boiling" in the whey, but I don't cut it before, hope it works like that too.
@Cheese52 2 жыл бұрын
It should be fine. Great yield! So exciting!
@trollieo2 3 жыл бұрын
Hello from Melbourne Australia, love you videos, they are well instructed. Just wondering, with the cheese being vac sealed wouldn’t that last longer than the 60 days in the fridge?
@Cheese52 3 жыл бұрын
Hello Australian cheese friend! I think they could probably store longer, yes- I just haven't had them last longer than 60 dYs around here! Hahaha :)
@shahparanaviation8607 4 жыл бұрын
So fresh hallumi
@Cheese52 4 жыл бұрын
Mhmm. It was fabulous!
@ktgg1582 4 жыл бұрын
your explanation very clear .steps organised .perfect results for making cheese at home . for halloumi if using raw milk we have to use mesophilic culture ???
@Cheese52 4 жыл бұрын
Thank you! I'm glad you found it helpful! Halloumi can be made without the culture, so yes. But to your question in general- if raw milk is being used instead of pasteurized the culture could be reduced. I'd start with half, and go from there. Raw milk already has culture, so adding it will change the flavor profile. Try it and see! It will be fun for you to compare! Great question, cheese friend!
@IvanPetersonMOD 5 жыл бұрын
Awesome video!!! ^o^
@Cheese52 5 жыл бұрын
Thank you :)
@amchannel8087 3 жыл бұрын
Your welcome, from cyprus
@Cheese52 3 жыл бұрын
This Canadian-American thanks you! I enjoy this cheese now on a very regular basis!💛🧀
@sakeenasmith3164 3 жыл бұрын
You're amazing. Thank you. Give my love to Kitty 💗
@Cheese52 3 жыл бұрын
High paw from YumYum!🐾
@anne-mariettappous9759 Жыл бұрын
Hi, thanx for sharing... try to add mint... somewhere in between 😁👌
@Cheese52 Жыл бұрын
Hi Anne-Marie, Yes! Mint is a classic part of Halloumi. If you enjoy mint with cheese, it's a great addition 👌Thanks for watching! Lisa
@ktgg1582 4 жыл бұрын
really halloum chees I am making according to your recipe very tasty --- all frends said better than the we buy from the market I am dentist but I like chemistry so I enjoy making cheese at home
@Cheese52 4 жыл бұрын
Oh great! So glad your family and friends are enjoying the delicious cheese yo make! It's the best part of cheesemaking for me!
@davidhandscombe5892 Жыл бұрын
Loving your channel here in Portugal. Can I make this with Raw Goats? Thanks
@Cheese52 Жыл бұрын
Hi David, Sure! I'm sure it would be very tasty. So glad you are enjoying the channel. Welcome, cheese friend! Lisa
@deepikaram5537 Жыл бұрын
Hi! Thank you for this video! I have a doubt: My curds aren’t sinking before the boiling and are melting while boiling. Any idea what I did wrong?
@Cheese52 Жыл бұрын
Hmm. That's not good. What is your milk source?
@condor4679123 5 ай бұрын
I remember my dad buying jars of halloumi out the back of a guy's car in Johannesburg in the 70s. Like it was a drug deal.
@Cheese52 5 ай бұрын
Hahaha! It could be worth it for good cheese. Great story. Thanks for sharing! Lisa
@moal-mousa3871 3 жыл бұрын
no doubt that Halloumi is the best cheese ever that we (in the Arab world) use it in different kinds of sweets especially Kunafa, I hope that you go back by history to realize that halloumi has never been originated in Cyprus, it's a 100% Palestinian cheese.. love your method.
@Cheese52 3 жыл бұрын
Good to know... and so glad you enjoyed the video. Thanks for watching!
@shesha5071 4 жыл бұрын
Wow...
@Cheese52 4 жыл бұрын
:)
@LassesFoodAndBarbecue 4 жыл бұрын
Cool :)
@Cheese52 4 жыл бұрын
Thanks!💛🧀
@teelanace9434 4 жыл бұрын
So quick question can I wax this cheese to store it or does it have to be vacuum sealed / salt brine
@Cheese52 4 жыл бұрын
Hi Teela! I've never waxed a Halloumi. Waxing is usually used during the aging process. Halloumi is a fresh cheese, so it should be stored in a regular refrigerator. I suppose you could wax it at store it in the fridge, although I've never done it. Hope that helps! Lisa👩🍳
@margaretsofocleous8137 4 жыл бұрын
Halloumi can be stored in the salted whey but the salt balance has to be correct.
@jambar0201 3 жыл бұрын
Hi Lady Why sometimes when making haloumi cheese at the end stage when folding it splits thanks for the answer
@Cheese52 2 жыл бұрын
I have some suggestions. Try reducing the culture or omitting it entirely, and only poach for 30 minutes. You could also scoop the curds into a form and let them press under their own weight. See if that helps. Lisa
@thanitkarntechachaicharoen3236 9 ай бұрын
seems like cheese making should be body builder job haha
@Cheese52 7 ай бұрын
Some days....
@Sweetpeacarino1826 5 жыл бұрын
I tasted this halloumi cheese from my cousin who lives in England. And OMG it was so good and addicting. So I bought 5 (should’ve been 10 or more ) and brought it here in the US. It only cost me £1.40. Saw it in Amazon fresh and the price is $16.99 😱. Meanwhile I just have to fry it and cut into small pieces to last me longer. Next time I will buy more of this Halloumi cheese oh so yummy. You should make more and sell it to me.
@Cheese52 5 жыл бұрын
Hahaha I don't sell my cheeses, but wow what a bargain you found in England! There's either another trip to Europe in your future or you may be learning a new skill!😉
@Sweetpeacarino1826 5 жыл бұрын
Cheese52 what brand of milk did you use? And thank you for your simple recipe and video . Surely will try to learn how to make it before I finish my halloumi cheese.
@Cheese52 5 жыл бұрын
@@Sweetpeacarino1826 Cool! It's a pretty straight forward recipe. I use a local brand, Cloverleaf Dairy. Better milk makes better cheese. Of you can't get your hands on pasteurized un homogenized milk,(look in co ops,farmers markets or natural stores,) you can experiment with regular grocery brands. If you are using store milk tonight need to add 10-15min to the curd set time. I have access to Dairygold and Dairypure and they both set a curd well for me. Hope that helps!
@Cheese52 5 жыл бұрын
@@Sweetpeacarino1826 I purchase the other ingredients online as they are difficult to find in most cities. I am setting up links in the description boxes today, so you can take a look at what you need. You will be able to make many batches of cheese with the ingredients. Hope that helps! Lisa
@Sweetpeacarino1826 5 жыл бұрын
Cheese52 oh that’s great I have that brand milk in my fridge. Thank you for you quick response. Oh BTW I am your new subscriber 🤗😊
@AKitchenAdvisor 4 жыл бұрын
Hi Lisa and Yum Yum!!! We love your recipes: clear, concise and precise instructions. Yesterday we made Halloumi cheese as per your recipe. It came out very soft, chewy and amazingly delicious. Also we used Panini grill to make it look like an original Halloumi from Cyprus. Probably a couple of things that we will adjust next time: add a little bit more salt and some herbs or spices. How can I share some photos with you? Thanks from the bottom of my heart:-) Happy cooking
@Cheese52 4 жыл бұрын
Oh cool! I'm so glad the recipe is easy to follow! I like the idea of grilling it in the panini grill. Salt is a preference, for sure. You could increase the brine percentage or increase the amount you would use for the salt rub. I like the idea of spices too- maybe mint? Super traditional. I'd love to see your photos! Tag me on Instagram? @lisa.peterson52. I really appreciate our cheese friendship!💛🧀 So much fun. Lisa
@AKitchenAdvisor 4 жыл бұрын
Cheese52 , excellent!! I will share the photos via Instagram.
@mycatstories4470 5 жыл бұрын
Hello, i want to make it too but in indonesia we don't use gallons measurement. So, pls can you tell me how many litres of milk do you use?
@Cheese52 5 жыл бұрын
Hi and sure! 2.5 gallons of milk is approximately 9.5 litres. Hope that helps. Happy cheesemaking! Lisa👩🍳 and YumYum 🐺
@Timtat168 4 жыл бұрын
I like that pot
@Cheese52 4 жыл бұрын
Haha, thanks! I love it too :)
@filizozturk2442 4 жыл бұрын
Hi, I was wondering about the making these kind of cheese without adding Calcium Chloride? What do you suggest about that?
@Cheese52 4 жыл бұрын
Many cheesemakers use calcium chloride with pasteurized milk to help ensure a string curd. You could try it without, and let the milk rest longer than 45 minutes before cutting the curd. If you choose to use raw milk, calcium chloride is not needed. Hope that helps!
@filizozturk2442 4 жыл бұрын
@@Cheese52 thank you for your kind response!🥰
@nyuppfinning6161 2 жыл бұрын
Hi, nice video! If you store in 12% brine for as much as 60-days, doesn't it become very salty?
@Cheese52 2 жыл бұрын
Hi Peter, Sure. If it is too salty you could omit the storage step and enjoy it sooner. You could also soak the cheese in milk before you consume it. It will pull some of the salt from the cheese. Hope that helps! Lisa
@christiankohnle2914 5 жыл бұрын
Thanks for an entertaining video filled with great information! Will try this method soon! See you on Instagram!
@Cheese52 5 жыл бұрын
Thank you thank you! Please let me know how this recipe works for you. I think the salt amount is just right... for my palate, anyway. Enjoy!
@ktgg1582 4 жыл бұрын
thank you for replay . I don't have cheese refrigerator who can I aged hard cheese cheddar .gouda ;havarti in kitchen refrigerator even if vacuum seals.
@Cheese52 4 жыл бұрын
You could vacuum seal cheeses like Gouda and Havarti and age them in your regular fridge, but it would take a lot longer for them to mature. The crisper drawer is the warmest part of your fridge, so I would put them there. Hope that helps!
@pjoter2243 2 жыл бұрын
Funny intro 🙂
@bengaljam4550 3 жыл бұрын
I ate this cheese a lot when I was stationed in Cyprus. I always thought it was made with goat milk.
@Cheese52 3 жыл бұрын
I am sure! I don't have access to goat's milk very often, but it's delicious with cow's milk too :)
@ahlameleyyan3765 4 жыл бұрын
I wonder if the these recipe allow in vegetarian milk ( plant sources milk) please reply to my question 🙏
@Cheese52 4 жыл бұрын
Hello! You ask a good question! "Can soy, cashew, coconut or almond milk, etc be substituted for animal milk in cheesemaking?" ➡️ The answer, unfortunately is "no". The bacteria present in animal milk is required for these recipes to assist with coagulation and flavor development. ➡️ To create a vegetarian cheese, simply substitute the animal rennet with vegetable rennet. ➡️ Vegan cheeses can be made with alternative ingredients, such as cashews, coconut milk or agar. Technically it's not cheese, because the strict definition requires the use of animal milk, but if you are trying to stay away from that, vegan "cheese" is a viable alternative. ➡️ You can however, use coconut milk/cream to create yogurt! Simply follow the directions in this link- kzfaq.info/get/bejne/ireDirOYuJrZhI0.html but substitute the milk with coconut milk or cream (depending on how creamy you want the result). When it comes time to add the starter, add the contents of 4 probiotic capsules to the milk. I will put a link (affiliate link) in the yogurt recipe to the probiotic capsules so you can see what I mean. Hope that helps! Lisa
@linaelkhechen8188 3 жыл бұрын
Hello 🌸 i have a question, if the cheese doesn't float what is the problem & what to do in that case? Awaiting toir kind reply. Thanks a lot !
@Cheese52 3 жыл бұрын
Hi! I would suggest taking the poaching step to the highest temp of the range, (194F) and poaching it for the whole hour. If the pieces are not floating by the end, remove it anyway, salt it and enjoy it. It is possible that not enough whey was pressed out at the pressing stage, so you may wish to press it a little longer. If your cheese doesn't float again using the suggestion above, but you are happy with the results (flavor and texture) I wouldn't worry too much. :) Sometimes if my pot is a little crowded the pieces on the bottom never float, and I havent noticed a difference at all. Hope that helps!
@linaelkhechen8188 3 жыл бұрын
@@Cheese52 😍😍😍 thanks a million 💖
@ylouis2 3 жыл бұрын
Can I use Homogenized pasterized (Not ultra) Milk? In New York it seems is prohibited to sell non-homogenized milk but will check again at big supermarket
@Cheese52 3 жыл бұрын
Sure! It just might take a little longer to set a curd.
@ylouis2 3 жыл бұрын
@@Cheese52 Thank you
@MR-xk8vm 2 жыл бұрын
Hello Dear For calcium chloride, culture and rennet Can we use any brand instead of the ones you have listed in the description box . Or Can you list down some alternative brand names please
@Cheese52 2 жыл бұрын
You can use any liquid calcium chloride brand and any single strength liquid rennet.
@MR-xk8vm 2 жыл бұрын
@@Cheese52 Thank You so much for responding Can I use culture from another brand too. Waiting for your kind response.
@sirfhumtum4353 4 жыл бұрын
I m from Pakistan I want to know that as Pakistan is a Hot country shall we also use mesophilic in halloumi cheese
@francoisvanderwalt6307 3 жыл бұрын
Hey how much culture and rennet if I'm using 5L milk?
@Cheese52 3 жыл бұрын
That's roughly half of this recipe, so I would use 1/16 tsp mesophiliic culture, 1/4 tsp calcium chloride and 1/4 tsp rennet. Technically, since this is a Halloumi you could omit the culture altogether, if you wished. I've tried it both ways and I think it provides som flavor addition, but it would work fine without. Happy cheesemaking!
@cookingwithalittlespice 5 жыл бұрын
Great job 👏👍
@Cheese52 5 жыл бұрын
Thank you, lovely!
@ktgg1582 4 жыл бұрын
Can I use thernophelic culture for feta cheese instead of mesophilic culture . (my mesophilic is expired) thank a lot .
@Cheese52 4 жыл бұрын
Good question- and unfortunately the answer is no. Thermophilic culture does its work at over 104f and this recipe only gets to 86f. You could, however substitute the mesophiliic culture with cultured buttermilk. Use 1/4 cup per gallon of milk. Happy cheesemaking!
@ktgg1582 4 жыл бұрын
thank you very much for your replay (very fast) .I will try to use cultured butter . I am from Lebanon .l get cultures (meso ---thermo) on -line from Europe . you are the best teather
@razanmadani2621 5 жыл бұрын
You need to add a link for all equipment so we can buy them
@Cheese52 5 жыл бұрын
You are reading my mind! I am working through all of the vids to do just that. The links for the equipment used in this video will up up by the end of the day.💛 Thanks for watching!💛
@KindKay 4 жыл бұрын
I almost thought u were modeling cheese at the fridge 😅😆😂😅😆 . So my question is after committing this: Is it okay I remove the cheese fin the brine by damping it with a cloth or is there a proper way once out?
@Cheese52 4 жыл бұрын
Hahaha! And yes! The cheese can be removed from the brine and wiped dry with a paper towel . Then into the frying pan it goes! YumYum!
@tna_handyandy5173 2 жыл бұрын
Lisa, have you tried adding mint to your halloumi? Just curious.
@Cheese52 2 жыл бұрын
I haven't, because I am not a big fan of mint with food. I do know it is the traditional way to enjoy this cheese. You can rub the dried mint on to the cheese after the poaching stage.
@ZenaHerbert 11 ай бұрын
Thank you for this helpful video. Don't you put mint with the salt for the finishing, please?
@Cheese52 11 ай бұрын
Yes, that is the traditional way. I don't like mint with my cheese, so I leave it out 😀
@jambar0201 4 жыл бұрын
Hi lady hope you doing fine and you are in good health with your Family.have 2 questions 1- final stage putting the cheese in the hot whey sometimes they Sink and within 40-45 min they float Sometimes when I put in they sink for few seconds and they float Why? 2- after taking it out to add salt while bending sometimes they split Thank you
@Cheese52 4 жыл бұрын
Hello cheese friend! To be honest I don't know why they float. I just know that they need to be floating before you pull them out of the whey so the texture is right. When I pull them out of the whey, I take a spatula and slip it under the cheese to prevent it from bending so they don't split. It's a little tricky, but you will find a way to keep them from bending. They are super hot and pliable right out of the whey, but they harden as they cool. Hope that helps! Lisa
@alphafish4756 3 жыл бұрын
Why does it need to be brined? Can I brine in 2-4% salt?
@Cheese52 2 жыл бұрын
You don't have to brine it if you don't want to. It is a way to preserve it longer. 2-4 % is too low for preservation, though.
@jluss2011 Жыл бұрын
Where do you find your big mold?
@Cheese52 Жыл бұрын
Hi Jolene, The mold I use in this recipe, and many others is very versatile. I get mine here: cheesemaking.com/products/brie-or-saint-paulin-cheese-mold?aff=35. This is an affiliate link, which means I make a commission if you purchase. Happy cheesemaking! Lisa
@kingmufasa8929 4 жыл бұрын
I can get the salt and milk, other stuff not available where I come from😕
@Cheese52 4 жыл бұрын
Me too. I have to order them. Most cheese makers purchase their ingredients online :) There are links ( affiliate links) in the description box to help you. :)
@christinegrimmond7164 3 жыл бұрын
Is there a rennet free version of this?
@Cheese52 3 жыл бұрын
Not that I know of. Halloumi is a rennet coagulated cheese.
@rabiyahidayath312 3 жыл бұрын
Can we skip calcium chloride, and mesophilic culture if we're using fresh farm milk? And can we replace rennet with vinegar or lemon juice or ricotta cheese whey?
@Cheese52 3 жыл бұрын
Yes, if raw milk is used you can omit the calcium chloride, and reduce the mesophiliic culture by 1/3 to 1/2 of the recipe requirement. You do need rennet, as this is a rennet coagulated cheese, rather than an acid coagulated cheese. You could reduce the amount of rennet by 1/3 to 1/2. Hope that helps.
@rabiyahidayath312 3 жыл бұрын
@@Cheese52 thank you
@mominashahid8358 4 жыл бұрын
You reply to me daily thanks cat, cheese friend
@Cheese52 4 жыл бұрын
For sure! So glad your family enjoys your Halloumi!
@mominashahid8358 4 жыл бұрын
Yes dear cat friend. From Pakistan.
@maryburt3114 Жыл бұрын
can you use goats milk for most cheeses or must it always be cows mulk?
@Cheese52 Жыл бұрын
Hi Mary, You can definitely use goat's. I'll in any recipe! If there is lipase in the recipe you can omit it, because lipase is added to bring a piquant tangy flavor similar to that of goat's milk to the cheese. Hope that helps and happy cheesemaking! Lisa
@maryburt3114 Жыл бұрын
@@Cheese52 thank you am 79 but still learning new things.
@Cheese52 Жыл бұрын
@@maryburt3114 How awesome is that!! Love it. Enjoy your new hobby!
@elizabethjansenvanrensburg5076 4 жыл бұрын
In South Africa at the Cheese Factory
@Cheese52 4 жыл бұрын
Cool! Which one?
@jambar0201 3 жыл бұрын
Hi Lady can’t find your vidéo tips & technics
@Cheese52 3 жыл бұрын
Ah yes. It is a playlist I had hoped to create, but decided instead to focus in recipes for now.
@mominashahid8358 4 жыл бұрын
Hello, love this video. How are you Lise? Your all recipes about cheese are very good and very tasty. Very delicious. My children,s like your cheese very much. Your are very sweet and very nice women. My cute and cat friend.. love you dear friend. I am from Pakistan.
@Cheese52 4 жыл бұрын
Welcome, cheese and cat friend! Lisa
@anne-mariettappous9759 5 ай бұрын
You should add mint... Yummier
@Cheese52 5 ай бұрын
Hi Anna-Marie, Great suggestion! I've tried it with mint, and I didn't appreciate it, but I know many others that do. Thanks for watching! Lisa
@coderoie7031 4 жыл бұрын
How much gram of cheese did u got from 1 liter of milk?
@Cheese52 4 жыл бұрын
I live in the US so we will start with imperial measurements. 1 gallon of milk yields approximately 1lb of cheese. 1 gallon is approximately 4 litres (give or take) so 1/4 gallon is about 1litre. 1/4 lb of cheese is about 113 grams, so a litre yields about 113 grams. Whew! Hope that answers your question- my head hurts from all that math! 😂 Thanks for watching! Lisa
@coderoie7031 4 жыл бұрын
@@Cheese52 thanks
@steveo5174 3 жыл бұрын
That looks way harder than I thought it would be.
@Cheese52 3 жыл бұрын
Not really. Follow the steps. You can do it!
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