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Home cheese-making

Halloumi

IntermediateAbout Halloumi

Pressed rennet curd poached in its own whey, folded with mint and brined.

Hands-on
1 h 30 min
Waiting
2 h
Ageing
None
Yield
About 500 g

Milk & ingredients

4 litres pasteurised cow's, goat's or sheep's milk (not UHT)

  • 4 litres milk
  • Rennet (pack dose)
  • ¼ tsp calcium chloride (shop milk)
  • Salt
  • Dried mint

Culture: None (traditional)

Coagulant: Rennet

Equipment

  • Pot
  • Thermometer
  • Knife
  • Muslin
  • Mould or square tray
  • Weight

Temperatures by stage

StageTemperature
Set32–34 °C
Cook curdsUp to 40 °C
Poach slabs in whey85–90 °C until they float

Steps

  1. 1.
    WaitingWarm milk to 32–34 °C; add calcium chloride and rennet; set 40 minutes.
  2. 2.
    Hands-onCut into 1 cm cubes; warm to 40 °C over 20 minutes, stirring.
  3. 3.
    WaitingDrain into a cloth-lined mould and press firmly 1 hour. Keep the whey.
  4. 4.
    Hands-onHeat the whey to 85–90 °C; cut the pressed curd into slabs and poach until they float (about 30 minutes).
  5. 5.
    Hands-onLift out, sprinkle with salt and mint, fold in half; cool.
  6. 6.
    AgeingStore in brine (or cooled salted whey) in the fridge.

Storage: Refrigerate in brine; keeps a few weeks.

Troubleshooting

Melts when grilled
Not poached long enough: poach until slabs float and feel springy.

Cook with it

Sources

Guidance changes: check the source for current wording. Original text; figures quoted from the sources where stated.