How do I make halloumi cheese? If you’re a fan of this delicious, semi-hard, brined cheese with its unique golden hue and squeaky texture, you might be intrigued to learn how to make it at home. Halloumi is a popular choice for grilling, frying, or even adding to salads, and once you master the art of making it, you’ll have a constant supply of this versatile ingredient at your fingertips.
Halloumi cheese is a firm favorite among food enthusiasts for its ability to hold up well when cooked. Its high melting point and salt content make it perfect for being seared, grilled, or fried without it becoming too soft or losing its shape. The process of making halloumi involves several steps, including sourcing the right ingredients, preparing the cheese, and cooking it to perfection. Let’s dive into the details of how to make halloumi cheese.
Ingredients:
To make halloumi cheese, you’ll need the following ingredients:
– 2 gallons (7.57 liters) of whole milk
– 1 cup (225 grams) of nonfat dry milk powder
– 1/4 cup (60 grams) of citric acid
– 1/4 cup (60 grams) of liquid rennet (or 1/4 tablet of rennet tablets)
– 1 teaspoon of cheese salt (or to taste)
– 1 teaspoon of calcium chloride (optional, for better texture)
Equipment:
You’ll also need some equipment to help you through the cheese-making process:
– A large pot
– A thermometer
– A cheese mold or airtight container
– A cloth or cheesecloth
– A knife
– A cutting board
Instructions:
1. Heat the milk: Pour the milk into a large pot and heat it over medium heat until it reaches 90°F (32°C). Stir the milk occasionally to prevent scorching.
2. Add citric acid: Once the milk is heated, sprinkle the citric acid over the surface of the milk. Let it sit for about 5 minutes until the milk curdles.
3. Add rennet: Stir in the liquid rennet (or dissolve the rennet tablet in a little water) and let the mixture sit for about 15 minutes. The curds will start to separate from the whey.
4. Cut the curds: Use a knife to cut the curds into small pieces, about the size of a grain of rice.
5. Cook the curds: Raise the heat to medium-high and continue to cook the curds for about 15 minutes, stirring occasionally. The curds will become firmer.
6. Drain the curds: Line a cheesecloth or a fine-mesh strainer with a cloth and place it over a large bowl. Pour the curds into the cloth and let them drain for about 10 minutes.
7. Press the curds: Transfer the drained curds to a cheese mold or airtight container. Sprinkle the cheese salt over the curds and press them down to remove excess whey. Let them sit for about 2 hours.
8. Shape the cheese: Once the cheese has pressed and drained, remove it from the mold and shape it into your desired size and shape.
9. Brine the cheese: Prepare a brine solution by dissolving the calcium chloride in warm water. Submerge the shaped cheese in the brine for at least 4 hours or overnight.
10. Remove the cheese from the brine: Once the cheese has been brined, remove it from the brine and pat it dry with a clean cloth.
Now you have successfully made your own halloumi cheese! Enjoy your homemade cheese by grilling, frying, or adding it to your favorite dishes. With practice, you’ll be able to perfect your halloumi-making skills and enjoy the satisfaction of making your own delicious cheese at home.
