Halloumi Cheese Recipe
Make Halloumi Cheese Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cheese Curd Preparation
Brine Solution (for storing the cheese)
Method
Cheese Curd Preparation
- 1
- 2
Add Calcium Chloride (if using)
Dilute the calcium chloride in 2 tablespoons of non-chlorinated water and stir it into the milk thoroughly.
- 3
- 4
Cut the Curd
Once the curd has set, use a long knife to cut it into 1/2 inch cubes. Let the curds rest for 5 minutes.
- 5
Cook the Curds
Slowly heat the curds to 104°F (40°C) over 20-30 minutes while stirring gently to prevent matting. Once at temperature, maintain heat and stir occasionally for another 20 minutes.
- 6
Drain the Curds
Line a colander with cheesecloth and ladle the curds into it. Allow the whey to drain for about 30 minutes. Gather the cloth and press lightly with a weight (about 2-4 lbs) for 1-2 hours.
Cooking and Salting the Cheese
- 7
Poach the Cheese
Cut the pressed curd into thick slices. Heat the reserved whey (or water) to 185°F (85°C) and poach the slices for 30-40 minutes until they float to the surface.
- 8
Salt the Cheese
Remove the cheese from the whey and allow to cool for 15 minutes. Rub each slice with salt on all sides and let air-dry at room temperature for 1-2 hours.
Brining and Storage
- 9
Prepare the Brine
Dissolve 1 cup of salt in 4 cups of water to make a saturated brine solution.
- 10
Store the Cheese
Place the salted cheese slices in a clean container and pour the brine over them to cover completely. Store in the refrigerator for up to 2 weeks before consuming.
