I made Halloumi last week

[wdfifteen]

Feeling kind of Greek, so I made some Halloumi



Gallon of milk




Add renet and let it set. When it has set, cut the cheese to allow the curd to separate from the whey.



Drain for about half an hour, then return the hunk-o-cheese to the whey to cook for 45 min.



Put it in a form to give it the shape you want. I like a rectangular brick. Put it in 5% brine and brine it for 2-3 days.




When it has brined to your taste, slice it and fry it up.




It makes a nice hors-d'oeuvre with some olives.





A little tuna salad with remoulade and halloumi on the side.




Or go full-on Greek, put it in a sagainaki pan, pour on some ouzo, and set it on fire!

[Gogar]

Opa!

[KevinTodd]

That looks delicious!

[sc_rufctr]

Really? ... Well Done!

[masraum]

looks yummy. I've been reading a cookbook that has a big section on dairy, lots of cheese making. Where do you get rennet?

[FLYGEEZER]

Bravo !!

[Bill Douglas]

Looking good.

I wonder why the stuff so expensive.

I enjoy it lightly BBQed

[PorscheGAL]

Any salt in the milk or just the brine? Ricotta is just as easy instead of rennet you use acidic acid or lemon juice. I use the whey to make bread.

Originally Posted by masraum

looks yummy. I've been reading a cookbook that has a big section on dairy, lots of cheese making. Where do you get rennet?

Amazon has it.

[wdfifteen]

Originally Posted by PorscheGAL

Any salt in the milk or just the brine? Ricotta is just as easy instead of rennet you use acidic acid or lemon juice. I use the whey to make bread.

Don't salt the milk. You use 3/8 of a teaspoon of calcium chloride at the time you add the rennet to help the curds set, but no salt.

Salt has an affect on the way the milk curdles. To finish the cheese you have to cook it in whey at 190-195 degrees for 40 minutes. If you want some ricotta too, you can add a little salt to the whey as it heats at 160 degrees and some citric acid at 180 and ricotta will rise to the top. Skim it off before you put the raw cheese lump in to cook. I get about 1/2 a cup of ricotta as a by product of the halloumi. Ricotta is nice, but you can't fry it or set it on fire!

I get rennet and other supplies here.
cheesemaking

[sand_man]

Looks delicious!!! Thanks for sharing the steps!

[vash]

pretty cool!!

my first step is: unwrap plastic sheet from individual cheese slice

[VincentVega]

that looks good, quite an upgrade from this