Ingredients with Measurements:
- 1 gallon of whole milk
- 1/4 cup of fresh lemon juice
- 1/2 teaspoon of rennet
- 1 tablespoon of salt
Special equipment needed:
- Large pot
- Thermometer
- Cheese cloth
- Cheese press
Step-by-step instructions:
1. Heat the milk in a large pot over medium heat until it reaches 86°F (30°C).
2. Add the lemon juice and stir for 1 minute. The milk will start to curdle.
3. Add the rennet and stir for 1 minute. Cover the pot and let it sit for 30 minutes.
4. Cut the curd into 1-inch cubes and let it sit for 5 minutes.
5. Heat the curd and whey to 104°F (40°C) over low heat. Stir occasionally.
6. Remove the pot from the heat and let it sit for 10 minutes.
7. Line a cheese press with cheese cloth and transfer the curds to the press.
8. Press the cheese for 2 hours, turning it every 30 minutes.
9. Remove the cheese from the press and sprinkle salt on both sides.
10. Let the cheese sit at room temperature for 1 hour.
11. Heat a non-stick pan over medium heat and cook the cheese for 2-3 minutes on each side until golden brown.
- Time:
Preparation time: 15 minutes
- Cooking time: 3 hours
Temperature:
- Milk should be heated to 86°F (30°C) and curd and whey should be heated to 104°F (40°C).
Serving size:
- This recipe makes about 1 pound of halloumi cheese.
Nutritional information:
- Calories: 350
- Fat: 25g
- Protein: 22g
- Carbohydrates: 10g
- Fiber: 0g
- Sugar: 10g
- Sodium: 800mg
Substitutions for ingredients:
- Fresh lemon juice can be substituted with white vinegar.
- Rennet can be substituted with 1/4 cup of plain yogurt.
Variations:
- Add herbs or spices to the cheese before pressing.
- Cut the cheese into cubes and marinate in olive oil and herbs.
Tips and tricks:
- Use a non-stick pan to prevent the cheese from sticking.
- Let the cheese sit at room temperature before cooking to prevent it from breaking apart.
Storage instructions:
- Store the cheese in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
- Heat the cheese in a non-stick pan over medium heat for 1-2 minutes on each side.
Presentation ideas:
- Serve the cheese on a platter with olives and bread.
Garnishes:
- Sprinkle fresh herbs on top of the cheese.
Pairings:
- Serve the cheese with a glass of red wine.
Suggested side dishes:
- Serve the cheese with a salad or roasted vegetables.
Troubleshooting advice:
- If the cheese breaks apart while cooking, let it sit at room temperature for a longer period of time before cooking.
Food safety advice:
- Use pasteurized milk to prevent the growth of harmful bacteria.
Food history:
- Halloumi cheese originated in Cyprus and is popular throughout the Middle East.
Flavor profiles:
- Halloumi cheese has a salty and tangy flavor.
Serving suggestions:
- Serve the cheese warm or at room temperature.
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Region: Syrian