How to Make Halloumi Cheese

Halloumi Cheese: A Comprehensive Guide to Making and Using This Mediterranean Delight

Halloumi cheese, a semi-hard, unripened cheese originating from Cyprus, is renowned for its unique texture and high melting point. This distinctive quality makes it an excellent choice for grilling and frying, setting it apart from many other cheeses that tend to melt or become gooey when heated. The preparation of halloumi involves a straightforward process of curdling, draining, and pressing the milk, followed by a brining stage that contributes to its signature flavor and preservation. This article provides a detailed guide on how to make halloumi cheese at home, including the ingredients, equipment, and steps involved.

Ingredients and Equipment

Ingredients:

1. Milk: Halloumi is traditionally made from a mixture of goat’s and sheep’s milk. However, cow’s milk can be used as an alternative. For a standard batch, you’ll need approximately 1 gallon (4 liters) of milk.
2. Rennet: An enzyme used to curdle the milk. It can be purchased in liquid or tablet form.
3. Citric Acid: Helps to acidify the milk, aiding in curd formation.
4. Salt: Used for seasoning and preserving the cheese.
5. Water: For dissolving rennet and salt.

Equipment:

1. Large Pot: For heating the milk.
2. Thermometer: To monitor the milk temperature.
3. Cheese Cloth: For draining the curds.
4. Cheese Mold: To shape the cheese.
5. Slotted Spoon: For stirring and handling the curds.
6. Brine Solution Container: For storing the cheese.

The Process of Making Halloumi Cheese

1. Preparation:

• Sanitize Equipment: Ensure that all equipment and surfaces are thoroughly sanitized to prevent contamination.
• Prepare the Milk: Pour the milk into the large pot and gently heat it to around 85°F (29°C). Stir occasionally to prevent scorching.

2. Acidification:

• Dissolve Citric Acid: Mix 1-2 teaspoons of citric acid in a small amount of water. Stir this mixture into the heated milk. This step acidifies the milk and aids in curd formation.

3. Coagulation:

• Add Rennet: Dilute 1/4 teaspoon of rennet (or one tablet) in a small amount of water. Stir this into the milk using a gentle, up-and-down motion. Allow the milk to sit undisturbed for about 60 minutes, maintaining the temperature.

4. Cutting the Curd:

• Check for Firmness: After the curd has set, it should have a clean break when cut with a knife. If it’s not firm, allow it to sit a bit longer.
• Cut the Curd: Using a long knife, cut the curds into small, even pieces. This helps to separate the whey from the curds.

5. Cooking and Stirring:

• Heat the Curd: Gently heat the curds to 105°F (40°C) while stirring occasionally. This helps to expel more whey and firm up the curds.
• Stir Gently: Stir the curds for about 30 minutes. Be careful not to break the curds too much.

6. Draining the Whey:

• Drain the Curd: Pour the curds into a cheese cloth-lined colander. Let them drain for about 30 minutes. You can also use a cheese mold to press out additional whey.

7. Pressing the Cheese:

• Shape and Press: Transfer the curds into a cheese mold and press them gently to form a solid block. Apply light pressure for about 1 hour to remove excess whey and firm up the cheese.

8. Cooking the Halloumi:

• Prepare a Pot: Fill a large pot with water and bring it to a boil.
• Cut the Cheese: Remove the cheese from the mold and cut it into slices or cubes, depending on your preference.
• Boil the Cheese: Immerse the halloumi pieces in boiling water for about 5-10 minutes, until they become firm and slightly elastic.

9. Brining:

• Prepare Brine Solution: Mix 1/4 cup of salt in 2 cups of water to make a brine solution.
• Soak the Cheese: Place the cooked halloumi in the brine solution. Allow it to soak for at least 24 hours in the refrigerator to enhance the flavor and preserve the cheese.

Using Halloumi Cheese

Halloumi cheese’s high melting point makes it ideal for grilling or frying, where it develops a crispy exterior while remaining soft inside. Here are some popular ways to use halloumi:

• Grilled Halloumi: Slice the cheese into thick pieces and grill for a few minutes on each side until golden brown. Serve it with fresh vegetables, salads, or as part of a Mediterranean platter.
• Fried Halloumi: Pan-fry slices in a hot skillet with a bit of olive oil until they develop a crispy texture. This method is excellent for adding to sandwiches or serving with fruit and nuts.
• Halloumi Skewers: Skewer cubes of halloumi with vegetables and grill or bake them for a delicious appetizer or main dish.
• Salads and Wraps: Incorporate halloumi into salads or wraps for added protein and flavor. It pairs well with ingredients like tomatoes, cucumbers, olives, and fresh herbs.

Nutritional Benefits and Considerations

Halloumi cheese is a good source of protein, calcium, and phosphorus, making it a nutritious addition to a balanced diet. However, it is also relatively high in sodium due to the brining process, so it should be consumed in moderation, especially for individuals monitoring their salt intake. The cheese’s texture and flavor profile make it a versatile ingredient that can enhance a variety of dishes.

In summary, making halloumi cheese at home involves a few key steps: heating the milk, curdling with rennet, cutting and cooking the curds, and finally brining the cheese. This process results in a cheese that can be grilled, fried, or used in numerous dishes. Its unique qualities and rich flavor have made it a beloved staple in Mediterranean cuisine, offering both culinary versatility and nutritional benefits.