1. “What in the helloumi is Halloumi?”
If you know the answer, skip to question 2.
Now that we`re all up to speed on the origin and deliciousness of Halloumi, I suspect that some of you may want to know:
2. “Can I make it at home?”
OH YES, my friends, you can. Oh yes.
Traditionally, Halloumi is made from a mixture of sheep’s and goat’s milks. I have made all-goat’s Halloumi, an all-cow’s version, and one batch of half and half.
Our favourite, both for its taste and texture, was the all-goat. It also seemed to stand up the best under (or should I say over?) the heat of the grill.
Halloumi is the most labour intensive of all the homemade cheeses I’ve tried — but given how easy it is to make ricotta and mascarpone, the extra effort really isn’t much. Those 2 are so easy, it’s actually possible to feel lazy while making your own cheese!
As for the rennet, I have come across it in both liquid and tablet form. Originally extracted from the 4th stomach of young ruminants such as goats, sheep and cows, it contains enzymes that cause the milk to coagulate and split into curds and whey. Rennet from vegetarian sources is now also available.
Rennet and calcium chloride, if needed, is available anywhere cheesemaking supplies are sold. I buy mine at Famous Foods in Vancouver, which is an alternative grocery store famous amongst locals for their bulk foods selection. If all else fails, both are available online.
Halloumi Cheese (approx 300 g)
(original recipe from Pease Pudding)
- 2L whole, or non-homogenized goat’s or cow’s milk**
- 1 tsp (1 tablet) rennet, crushed and dissolved in 2 tablespoons warm water.
For the Brine
- 100 g fine sea salt
** If you can only find homogenized milk, then you will also need to add 1/2 tsp of calcium chloride with the rennet for every 2L of milk. The CaCl2 helps the fat molecules to find each other once again, and bond in everlasting cheese-love.
In a large stainless steel saucepan, heat the milk to 32°C (89°F), and remove from heat. Immediately stir in the dissolved rennet and cover the pan with a clean cloth. Allow to sit, undisturbed, in a warm place for 30 min-1 hour.
When the curds are formed, use a slotted spoon to cut into 1″ squares. Rest for 5 minutes, then heat the pan to 35-38C (95-100°F) and stir gently for 20 minutes, keeping the temperature constant. The squares should be smooth and slightly elastic.
Lift the curd out of the pan and place into a colander lined with cheesecloth or a clean dishcloth, reserving the whey. Cover with more cloth and place a weight (ex 2 large cans of tomatoes) on top. Drain for 30 minutes, then cut the cheese into 1″ slices.
Reheat the whey to 85-90C, turn off the heat, then add the halloumi pieces to the whey. Cook for about 20 minutes, stirring from time to time. Remove the cheese slices and set aside.
Make a brine with 1L whey, 1L boiling water and 100g fine sea salt. Cool completely, then add the cheese pieces to the brine.
Store in the fridge for up to two weeks.