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    Halloumi Cheese Recipe

    Uploaded by

    Ed Rekishi
    This document provides instructions for making fresh halloumi cheese using a traditional Mediterranean recipe. The ingredients include milk, rennet, calcium chloride, and cheese salt. The milk is heated and rennet is added to separate the curds from the whey. The curds are pressed into blocks and then heated in whey until they float, indicating the halloumi is ready. The halloumi is then rolled in a salt and mint blend before being packaged and stored in the fridge.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Halloumi Cheese Recipe

    Uploaded by

    Ed Rekishi
    78 views2 pages
    This document provides instructions for making fresh halloumi cheese using a traditional Mediterranean recipe. The ingredients include milk, rennet, calcium chloride, and cheese salt. The milk is heated and rennet is added to separate the curds from the whey. The curds are pressed into blocks and then heated in whey until they float, indicating the halloumi is ready. The halloumi is then rolled in a salt and mint blend before being packaged and stored in the fridge.

    Original Description:

    Deli recipe for haloumi.

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    This document provides instructions for making fresh halloumi cheese using a traditional Mediterranean recipe. The ingredients include milk, rennet, calcium chloride, and cheese salt. The milk is heated and rennet is added to separate the curds from the whey. The curds are pressed into blocks and then heated in whey until they float, indicating the halloumi is ready. The halloumi is then rolled in a salt and mint blend before being packaged and stored in the fridge.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    78 views2 pages

    Halloumi Cheese Recipe

    Uploaded by

    Ed Rekishi
    This document provides instructions for making fresh halloumi cheese using a traditional Mediterranean recipe. The ingredients include milk, rennet, calcium chloride, and cheese salt. The milk is heated and rennet is added to separate the curds from the whey. The curds are pressed into blocks and then heated in whey until they float, indicating the halloumi is ready. The halloumi is then rolled in a salt and mint blend before being packaged and stored in the fridge.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    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.

    www.porkewe.com.au Pork Ewe Deli www.facebook.com/pork.ewe


    www.myfatherstable.com.au My Father’s Table www.facebook.com/myfatherstable13
    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.

    www.porkewe.com.au Pork Ewe Deli www.facebook.com/pork.ewe


    www.myfatherstable.com.au My Father’s Table www.facebook.com/myfatherstable13

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