Today is the day of Halloumi. I learned how to make halloumi from my aunt, who is from Lefke. We milked the cows/goats in the morning and until about eleven am we already got the got fresh halloumi! That is how easy to make halloumi. Today I would like to show to how to make halloumi from scratch and I believe that it is even easier than making your own bread at home!
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5 L raw milk, you can use pasteurized milk as well but it tastes better with raw milk.
1/2 teaspoon rennet powder
1/2 cup water
2 handfuls salt
Salt
Fresh mint
Bonus Recipe, Curdle cheese Lor(or Nor as we say in Cyprus)
2 lemon juice
1 L milk
• Pour the raw milk into a big pot and warm it to 35 C (95 F).
• If you don’t have a thermometer, you can dip your finger inside the pot. It should feel just a bit colder than your body temperature.
• To turn the milk into cheese, combine the rennet powder with warm water (35 C-95 F) and mix until it dissolves.
• Add the rennet mixture into the milk and stir gently.
• Close the lid with leaving some space and cover the pot with a blanket.
• Let it sit for about 30 minutes. During this time, milk will form into curd.
• To wake the curd up make small and gentle cuts with a spatula or knife. Then use your hands and break up the curd into rice size particles.
• Put a sieve on the curd and let it sit for 5 minutes to let the curd sink and separate from whey.
• After 5 minutes, sieve what is in the pot and collect the whey in a pot.
• Divide the curd in three and put each one in the cheese sacks/baskets. Then press each one to get rid of the excess water and shape them.
• While you are placing the curds into sacks pour some cold water to help the cheese hold together. Flip each cheese for 4-5 times and pour over cold water each time.
• After all halloumi are placed into sacks, add the 1L milk into the whey to make curdle cheese. Boil the milk and add lemon juice or vinegar to separate the whey and curdles. Sieve the milk and collect all the curdle cheese. Salt if desired That is the by-product of halloumi.
• Boil the whey again and add the salt. Transfer the cheese in the baskets to the pot and boil until they float. This is the step where we cook the raw milk so it is essential and will give the amazing form of halloumi.
• Take out the cheeses from the whey and add 3-4 pinches of salt to each one while they are warm. Fold over each cheese and place some fresh mint leaves into each one.
• Enjoy with your sandwiches, pasta recipes or sizzle with some butter and garnish your soups with delicious halloumi!
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