Recipe Review Halloumi Cheese from Recipe Community

[cookie1]

I made the halloumi cheese from Recipe Community.  It is time consuming but well worth it. I found the brine mixture to be a little salty so I'll reduce that next time. Initially the cheese is very soft but firms up in the brine.
I'll post some photos soon. (hopefully). I couldn't get rennet so used 4 junket tablets,crushed and dissolved in a tiny bit of water

[achookwoman]

Thanks for this ,  Cookie.  I have been wondering about this .  It does seem like a lot of work.

[jeninwa]

The salt is to inhibits the growth of mold and unwanted bacteria, It's best to use noniodized salt. I wouldn't cut  down the salt too much if you intend to keep the cheese for awhile cookie.

[judydawn]

Gosh Cookie, you are into everything 

[cookie1]

Thanks jeninwa. Perhaps I should just rinse it before I cook it.

[cookie1]

Here it is before and after cooking. It even has the 'squeak' of halloumi.


Actually it's the after and before.

[Ceejay]

I'll be right over cookie!!  *drool*

 

[achookwoman]

WOW Cookie that does look good.

[cookie1]

I went out last night and when I got home DD and DH had made me tea. They grilled halloumi and informed me that they had some too. I think I'll make it again very soon. It's lovely with salad for lunch.

[ElleG]

Hi Cookie, I have made it as well 

I have decided its very forgiving! I only put one junket tablet in and of course after an hour, it was obvious it wasn't working, so I tipped it back into the Thermomix. Added a couple more junket tablets and srarted again. And it worked!

Next time I will add the four tablets as you suggested. It is so amazing thag we can make our own halloumi.

[andiesenji]

Have you tried the liquid junket?  - I assume it is available in Australia as I know a friend there uses it.

The rennet tablets here must be larger than you are using because I usually use 1/4 of a tablet for a gallon of milk, and with the liquid rennet, I use only a few drops - less than 1/4 teaspoon for the same volume of milk.  

Because I can only get (except on rare occasions) ultra pasteurized and homogenized milk, that is resistant to forming curds, I add calcium chloride (1/4 teaspoon per gallon) to get firmer curds.   It makes an amazing difference when all one has is the ultra pasteurized milk.   When making cream cheese I get a much smoother and denser result with none of the graininess that sometimes often occurs when I don't use it.

[cookie1]

I don't know about the liquid junket Andie.

ElleG I read your post about making the halloumi and decided to give it a go too. Thanks for making me aware of it.

[andiesenji]

Cheeselinks

sells the liquid rennet as well as the calcium chloride  which is  really needed in  the ultra-pasteurized/homogenized milk and goat milk to get the optimal result.

My friend says she sometimes gets both items at a local chemist shop that carries a lot of health foods but it's more expensive than ordering from  CheeseLinks.

[cookie1]

Thanks.

[fundj&e]

why why why didnt i check on here b4 starting to make this, i have only used 2 junket tablets