With its ability to withstand high temperatures without melting, halloumi cheese is the perfect addition to many high-temperature dishes. In fact, it can often be grilled or even fried on its own. The cheese isn't very difficult to make, so don't panic If your meal calls for the addition of halloumi cheese.
- Skill level:
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Things you need
- 8 pints of milk
- 1 tsp rennet tablets
- 2 or 3 muslin cheese bags
Add 1 tsp of rennet tablets to 8 pints of fresh milk and let it set for 30 minutes or until the milk curdles.
Divide the curds in two (or three depending on preference) and place them in muslin bags for another 30 minutes to harden and shape.
Drain any whey (leftover liquid) back into the pan and bring it to a boil.
Remove curds from the muslin bags and put them in the boiling pan.
Let the curds cook in the pan for about 20 minutes or until the cheese floats to the top.
Carefully remove the cheese from the pan and store it in the refrigerator for two hours.
Making Halloumi Cheese
Tips and warnings
- Although any type of milk will work, it is said that goat's milk is best for making halloumi cheese.