Haloumi is the best cheese of all time. Hands down. Without a doubt. And if you disagree with me, well you wouldn’t have clicked on this page in the first place, would you?
To make haloumi you’ll need the following ingredients:
- 2L Full cream unhomogenised and preferable non or low pasteurised cow’s milk
- 1 Rennet tablet
- 1 Teaspoon Salt
You’ll need a kitchen thermometer, I picked up a milk frothing thermometer online for cheap. So just be aware of that, since most other things will be in the kitchen.
You can scale up or down the recipe as you like. With 2 liters of cow’s milk I ended up with around 250g of haloumi which I didn’t think was too bad considering I got the milk on sale for a couple bucks.
- Start by adding the milk to a saucepan with a lid and gently heating the milk to around 36 degrees Celsius (or 85 Fahrenheit)
- Keep your eyes on the temperature of the milk at the surface and near the bottom of the pan. The first time I tried it I was scorching the milk at the base while the milk near the surface was still cool. There can be a pretty large temperature gradient throughout the saucepan if you’re trying to heat too quick.
- When you hit the magic 36 degrees Celsius (85 Fahrenheit mark) it’s time to add the rennet. Dissolve a tablet of the rennet in 1 tbsp of water and mix in thoroughly – around 20 seconds.
- Remove the saucepan from heat and cover with the lid, let it rest for anywhere between 30 minutes to 1 hour.
- Periodically check up on the mixture by gently dragging a spatula through the mix, you’ll notice that large clumps of the milk start to bind together. It will be done when you notice that no more clumps are appearing.
- Transfer the mix to a microwave safe bowl and blast it on the microwave for 2 minutes (high)
- Give it a gentle stir encouraging the whey to separate.
- Place in the microwave for 1.5 minutes on high and again give it a gentle stir
- Place in the microwave for a final 1.5 minutes on high and remove
- When the mix has cooled to an appropriate temperature, place your hands inside and start to grab the large clumps of the curds. Push them together forcing bigger and bigger pieces and squeezing them to force the liquid out.
- Once you’d separated most of the large stuff, run the remaining liquid through a colander to separate out the rest.
- Sprinkle a teaspoon of salt into the mix and work this through completely.
- Now start to force your haloumi into the mould. Initially it will appear like there is too much but as you keep working it, the liquids will separate from the cheese and it will keep shrinking.
- Once it’s in, place it in the fridge and fight the urge to cook it all in one fell swoop.