Homemade Halloumi Cheese from Raw Milk
Fresh halloumi made from non-homogenised milk using liquid rennet and a double boiler method. The cheese is cut into curds, pressed, then finished in hot whey to develop its signature high melting point. Salt and mint coating adds flavor. Yields approximately 250g of thinner halloumi than commercial versions.
Ingredients
- 0.0 cups non-homogenised milkwhole milk1:1dairy
may affect curd formation and final texture
- ¼ tsp liquid rennetrennet tabletsconsult manufacturer conversiondairy
different dilution requirements
- 2 tbsp distilled non-chlorinated waterfiltered water1:1
chlorine can inhibit rennet action
- non-iodised salt
- mint leaves, fresh or dried
Instructions
- 1
Heat water in the bottom pot of a double boiler.
- 2
Pour non-homogenised milk into the top pot and let it sit over the water, stirring occasionally until it reaches 90°F.
- 3
While milk heats, dilute liquid rennet in distilled water.
- 4
Once milk reaches 90°F, stir gently and add the diluted rennet, stirring thoroughly for one minute only.
- 5
Turn off heat, cover, and let rest undisturbed for 40 minutes until curds form.
- 6
Test curd set with a knife or ladle, then cut into 1.0" cubes using vertical, horizontal, and diagonal cuts.
- 7
Cover and rest for five minutes, then stir gently and bring temperature back up to 104°F over approximately 20 minutes.
- 8
Rest curds for about 10 minutes with lid on until they sink to the bottom.
- 9
Line a colander with muslin over a bowl and pour in curds and whey to drain.
- 10
Let drain for several minutes, then pull out the muslin with curds.
- 11
Place muslin-wrapped curds on a board, lightly shape and flatten, then wrap again in muslin.
- 12
Top with a heavy board and approximately 2kg weight for 10 minutes, then flip the curd over and press for another 20 minutes.
- 13
Remove muslin and cut cheese in half or thirds, then place on a baking tray.
- 14
Heat the retained whey to 194°F and skim off any remaining curds that rise to the surface.
- 15
Gently lower cheese pieces into the hot whey, turn off heat, cover, and let rest for 45 minutes until whey cools to approximately 140°F.
- 16
Remove from whey and drain on a wire rack.
- 17
Mix salt and mint leaves together, then roll cheese pieces in the mixture on all sides, fold in half, and press down.
- 18
Store in brine or vacuum seal in the refrigerator.
Tips
Do not stir hard when adding rennet; gentle stirring for one minute only ensures even distribution without breaking down curd structure.
Keep the lid on during rest periods to maintain stable temperature and protect from contamination.
The hot whey step is critical for developing halloumi's heat-resistant properties that prevent melting during cooking.
Thinner halloumi from smaller batches gains proper thickness when folded in half.
Good to Know
Store in brine or vacuum seal in the refrigerator. Keeps fresh for many weeks in brine.
Can be made several weeks in advance if properly stored in brine or vacuum sealed.
Fry or grill halloumi until golden and slightly melted on the outside; slice before or after cooking.
Common Mistakes
Stir too vigorously when adding rennet to avoid breaking down the curd structure prematurely.
Do not skip the hot whey step or the cheese will melt when cooked.
Avoid chlorinated water when dissolving rennet as chlorine inhibits its action.
Do not press with insufficient weight or cheese will not firm up properly.
Substitutions
Dairy-Free Swaps
different dilution requirements
General Alternatives
both methods preserve cheese
chlorine can inhibit rennet action