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View Halloumi

Category:Cheese Recipes
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 mould 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 in the hot whey. At first the curd pieces sink but when properly textured they rise
to the surface (not less than 20 mins). Transfer the pieces to a draining table.
10. After about 20 minutes the curd pieces are cool. Sprinkle the curd with 3–5% salt and fold
each piece over.

And enjoy a wonderful nice cheese

For more information please drop by on some homemade cheese recipes:

1. Homemade Farmers Cheese
2. Fankhauser’s Cheese Page
3. Homemade Mozarella Cheese Term Paper

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