Homemade Halloumi

Halloumi is one of my favourite go-to cheeses and is one that I eat often. It is an un-ripened cheese made usually from a mixture of goat's and sheep's milk, but when I'm making it, I use unhomogenised cow's milk.

I eat it a lot just grilled on its own, or in a salad for lunch, and I will always include Halloumi Skewers when having a BBQ with friends.

Aside from the flavour and texture, halloumi isn't halloumi without the famous squeak when you bite into it, (not to me, anyway). Whenever I make my own, both the texture and getting the squeaky sound when you bite into it means I've made a good batch. It's the squeak that makes it for me and the first time I hear it after making a batch, a big ol' smile comes over my face.

Below is the recipe to make your own halloumi at home, or you can watch this video that I made during lockdown last year. Enjoy!

Ingredients

- 4 Litres Unhomogenised Milk

- 4 ml Liquid Vegetarian Rennet or 2 x Vegetarian Rennet Tablets

- 30ml Cooled Down Boiled Water

- 3 tbsp Non-iodised Salt

Equipment

- Large Pot

- 4 Litre Container

- Wooden Spoon

- Slotted Spoon

- 4 x Square Cheese Baskets

- Pipette

- Measuring Cup

- Thermometer

- Container with Draining Mat

- Long Knife

- Small Portable Cooler (Esky) or Tub

Step 1.

On a low heat, warm the milk up to 45°C (about 110°F), continually stirring.

Step 2.

Mix the liquid rennet (use the pipette to measure the liquid) or rennet tablets with the 30mls of cooled down boiled water. If you're using the rennet tablets, make sure that they're completely dissolved.

Step 3.

Transfer the milk to a 4 litre container and add the rennet mixture. Gently stir for about a minute.

Step 4.

Put the lid on the container and place that into the portable cooler or tub. At the base of the cooler, add some water that it at 45°C (about 110°F) put the lid on to maintain the temperature. Leave it to sit for 45 minutes.

Step 5.

Check to see if the milk has set by cutting into the curd. If there's a clean break, then it's ready to cut into cubes. If not, leave it to sit for another 10-15 minutes.

Step 6.

Cut the curd into approximately 1cm sized cubes.

Step 7.

For about 10 minutes, stir the curd and cut any of the larger pieces to approximately 1cm.

Step 8.

Ladle the curd into to 2 of the cheese baskets.

Step 9.

Put the cheese baskets into a container. Use the other 2 baskets to lightly press down on the cheese. Allow to drain for approximately 30 minutes.

Step 10.

Meanwhile, heat up the whey to 80°C (about 180°F).

Step 11.

Submerge the halloumi into the whey for 2 minutes.

Step 12.

Put cheese in a container on a draining mat. Rub non-iodised salt all over the cheese on all sides. Store in the fridge overnight.

The next day it will be ready to eat, or you can store it in the fridge for up to 2 weeks.

*Cheese baskets, rennet, pipette, and other items can be bought from your local artisan cheesemaking specialist.