Halloumi Recipe

Halloumi Recipe

There’s something wonderfully satisfying about making your own Halloumi at home. It’s one of those cheeses that behaves beautifully in the pan — it doesn’t melt away into nothingness, it just sits there, turning golden and crisp, smelling absolutely glorious. This recipe is straightforward, calming, and perfect for a quiet afternoon in the kitchen.

Ingredients

  • 4 litres whole milk (preferably fresh, not UHT)

  • ½ teaspoon liquid rennet (or equivalent tablets)

  • 1 teaspoon calcium chloride (if using pasteurised milk)

  • 1 tablespoon fine salt


How to Make It

1. Warm the Milk

Pour your milk into a large pot and gently warm it to around 32°C. No need to rush — think of it as coaxing the milk into a good mood rather than bossing it about.

2. Add the Calcium Chloride

If you’re using pasteurised milk (most of us are), stir in the calcium chloride. It helps the curds set more firmly, which makes the whole process feel reassuringly tidy.

3. Add the Rennet

Mix the rennet with a little cool water, then stir it into the warm milk using slow, sweeping motions. Pop a lid on the pot and leave it somewhere peaceful for 40–45 minutes. By the time you return, the milk should have transformed into a soft, custard‑like curd.

4. Cut the Curds

Using a long knife, cut the curd into neat cubes. Don’t worry if they’re not perfect — rustic is charming. Let them rest for 5 minutes so they firm up a little.

5. Heat the Curds

Warm the pot very gently to 38–40°C, stirring occasionally so the curds don’t clump together. You’ll notice them shrinking slightly and becoming springy. It’s all going exactly as it should.

6. Drain and Press

Scoop the curds into a cheesecloth‑lined colander and let them drain for 10–15 minutes. Then fold the cloth over the top and press lightly — enough to encourage the whey out, but not so much that you squash the life out of it.

7. Cook the Cheese

Now for the bit that makes Halloumi Halloumi. Heat the reserved whey until it’s just below boiling, then lower your cheese into it. Let it poach for 20–30 minutes. When it floats, it’s ready — a small triumph every time.

8. Salt and Fold

Remove the cheese, sprinkle generously with salt, and fold it in half while it’s still warm. This gives Halloumi its classic shape and that lovely layered texture.

9. Chill and Enjoy

Let it cool completely, then refrigerate. It will firm up beautifully and slice like a dream.


Serving Suggestions

Halloumi is happiest when it’s given a bit of colour. Slice it thickly and fry in a dry pan until golden on both sides. Serve with:

  • A squeeze of lemon

  • A handful of fresh mint

  • Watermelon (a surprisingly perfect pairing)

  • Or tucked into a warm flatbread with salad

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