Homemade Halloumi Cheese Recipe | Traditional Cypriot Grilling Cheese
Halloumi Cheese ..PNG326.43 KBHalloumi Cheese is a traditional semi-hard cheese originating from Cyprus. Famous for its high melting point, halloumi can be grilled, fried, or baked without losing its shape, making it a favorite ingredient for salads, sandwiches, and barbecue dishes.
Traditionally made from sheep's and goat's milk, though cow's milk versions are also common, halloumi has a firm texture, slightly salty flavor, and a distinctive layered structure. Fresh halloumi is often folded with mint leaves, which add a subtle aromatic note and help preserve the cheese.
Rich in protein and calcium, halloumi is enjoyed worldwide as a versatile cheese that can be served hot or cold. Its unique texture and ability to develop a golden crust when cooked make it a standout choice for many Mediterranean-inspired recipes.
Cooking Method
Heat the milk to 32°C (90°F) in a large pot.
Add calcium chloride if using and stir gently.
Add the diluted rennet and mix thoroughly.
Allow the milk to sit undisturbed for 30–45 minutes until a firm curd forms.
Cut the curd into small cubes and let it rest for 5 minutes.
Stir gently and heat slowly to 38°C (100°F).
Drain the curds and place them into cheese molds.
Press lightly for 1 hour to remove excess whey.
Remove the cheese from the molds and cut into blocks.
Heat the reserved whey to approximately 90°C (194°F) and cook the cheese blocks until they float.
Remove the cheese, sprinkle with salt, and fold each piece with mint leaves if desired.
