Halloumi is a firm squeezes its origins in Cyprus where it is made from sheep or goat milk or a
mixture of both. It can also be made from cow milk.
Starter is not used.
About one kilogram of cheese will be obtained from nine liters of milk (cow)
About one kilogram of cheese will be obtained from four liters of milk (sheep)
Method:
1. If necessary pasteurise the milk by heating to 72°C and cooling immediately to 32°C.
2. Add rennet extract to firm curd in 40–45 minutes.
3. Cut the curd into inch cubes.
4. Stir the curds and whey mixture gently and heat to 38–42°C. Stir for 30 minutes after this temperature
is reached.
5. Allow the curd to settle.
6. Ladle the whey off the curd and scoop the curd into a mold lined with cheese cloth. Press lightly for about
one hour.
7. Heat the collected whey to 80–90°C.
8. Remove the cheese from the press and cut it into 10 cm x 10 cm x 2 cm pieces.
9. Place the curd pieces (flaps) in the boiling water. At first the curd pieces sink but when properly textured (well done) they float
to the surface (not less than 20 mins). Transfer the pieces to a draining table to cool down a bit.
10. After about 10 minutes the curd pieces are little bit cool. Sprinkle the curd with 3–5% salt and fold
each piece over. to make closed U shape.
And enjoy a wonderful nice squeezy cheese, warm and cold
