Halloumi (halloumi) from cow's milk

[Cooking is not difficult, the main thing is to do it with love for your loved ones!]

Halloumi (halloumi) from cow's milk

Category: Dairy and egg dishes

Kitchen: Cypriot

Ingredients
milk	3 l.
milk-clotting enzyme (I have liquid)	1 ml.
salt	taste
dry mint	taste

Cooking method

• We heat the milk to a temperature of 32 degrees. We introduce milk-clotting enzyme and mix well for a minute. I am using liquid renin enzyme. Cover the saucepan with a lid and leave for 35-40 minutes.

• The curd is ready when the milk is firm. You need to check it for a clean compartment. Moving away, we see a clear serum.

• We cut the clot into cubes.

• Then we cut these cubes at an angle. We leave for 10 minutes.

• We put the pan on a low heat and begin to heat very slowly to a temperature of 38 degrees. You need to heat while stirring, very slowly at first, and then more intensively. We heat up for 20 minutes. I heat up periodically by removing from the heat and do not stop interfering all this time.

• Remove from heat and leave for 20 minutes. It turns out this is the grain.

• We transfer the grain to the mold. Do not pour out the serum. Slightly crush. We leave for 15 minutes.

• Turn over to the other side and leave again for 15 minutes.

• We put a wire rack in a saucepan or put a regular plate. This is to ensure that the cheese does not fry to the bottom during cooking. Pour in the whey and heat it to a temperature of 85-90 degrees.

• Remove the cheese from the mold and load it into the whey. Leave to cook for 30-40 minutes, maintaining the temperature.

• The finished cheese should float to the surface.

• We take out the cheese and immerse it in very cold water for 10 seconds.

• We take it out on a board and press it, flattening it.

• Rub the cheese on both sides with salt and sprinkle with dry mint.

• Fold in half and press the halves.

• Leave to cool. We send it to the refrigerator to ripen for at least a day, but two or three is better.
• 
• 
• Cooking is not difficult, the main thing is to do it with love for your loved ones!

The dish is designed for

280 gram

Cooking program:

plate

Note

The site has a recipe for this cheese

Halloumi and Anari cheese ... made from Anglo-Nubian goat milk (Ivanych)

, but with a different cooking method from mine.
This is what Wikipedia tells us about this cheese

Halloumi, halloumi (English Halloumi or haloumi, Greek χαλούμι, Tur. Hellim, حلوم ḥallum) - Levantine cheese, known in Europe for Cypriot cuisine. It is made from a mixture of goat's milk and sheep's milk, although sometimes it also contains cow's milk. It has a high melting point and can therefore be fried or grilled.
The cheese is white in color, with a distinctive layered texture similar to mozzarella, and has a slightly salty taste. Stored in brine and can last up to one year if frozen below −18 ° C (0 ° F) and thawed to +4 ° C (39 ° F) for sale in supermarkets. Very often mint is added to cheese. Mint enhances the flavor and also has a natural antibacterial effect, which increases the shelf life of the cheese. Commercial halloumi cheeses contain more cow's milk than goat's and sheep's. This lowers production costs, but changes flavor and browning behavior.
The peculiarity of its preparation is that it can be fried to a beautiful golden brown color due to its higher melting point than other cheeses. This makes it suitable for frying or grilling (as in saganaki). As such, it is used as a filler in salads or served with fried vegetables. Cypriots eat halloumi with watermelon during the hot season. Another option is halloumi and lountza, which are combined with either a slice of smoked pork or lamb, or soft lamb sausage.
The property of resisting melting arises from the peculiarity of the manufacture. Halloumi is made from curd that has been heated before being placed in a brine in a mold. The traditional halloumi has a semicircular shape, roughly the size of a large purse, weighing 220-270 g. The fat content is about 25% by weight or 47% by dry weight; about 17% protein. Its rough texture makes it squeak on the teeth when eaten.

[Angela]

Angela, the beauty. I have one pack of haloumi that I brought back. Outside of vacation, I miss this cheese.

[Angela]

Angela, thank you very much for issuing a separate recipe / as always gorgeous photos /! I'll get up the courage and try to cook.

[Angela]

Oh, Angela, it smelled like the sun and the sea! This spring I was in Cyprus and every morning I ate fried halloumi
Only they have it salty there. And most, you can do whatever you want.
I am still only collecting cheese recipes, I hope someday I will dare to repeat. I always get your bread, maybe cheese will work out too

Angela you are a sorceress. It's a pity I don't know where to get the enzyme.

[Girls,]

Girls, Thank you. Everything is done quickly and easily. No special preparation is needed. Everyone can handle this cheese. so don't pass and go!

where to get the enzyme.

Gayane, in online stores that sell ferments and enzymes for making cheese at home. In veterinary pharmacies, regular pharmacies, there may be meito dry enzyme or something similar. It's just that you have never been puzzled by this question. So take a look. There may be real rennet, which is made from the stomach of a calf or lamb.

Angela in our online stores there is nothing related to the production of cheese or sausage. Even nitrite salt had to be bought at an exorbitant price from Amazon. But there are probably veterinarians. I have to ask around. I have never made cheese myself. But I saw how they were doing in the village. I saw how milk was gradually added to the whey heated over a fire and, stirring with a spoon, we got a thread-like cheese - jiluk. Then these threads were rolled up in a spiral.

I hope you find it. And about dzhulik cheese is interesting. Need to look)

Angela cheese-jiluk. It is made in Armenia.



Now I looked. Officially called chechil. In my village they called me jiluk. We made a cheaper version. Whey and milk.

Ahh. Clear. They also need this enzyme)

Angela, another masterpiece: girl-yes: We have already started selling different starter cultures in our stores, you need to look for cheese, if you can be more precise what is the name of this enzyme? And what kind of milk? Market, or can you shop?

[Marina]

Marina, Thank you)
My enzyme is renin. There is also Japanese meito, which is most often found on sale, Romanian Ideal, Super Maya. All of them are based on edible mushrooms. There is a natural rennet that is secreted from the stomach lining of young ruminants (calves, lambs).
My milk is rustic. Not pasteurized. If the store milk is pasteurized, then you need to add calcium chloride. The result is 90% or even 100% dependent on the quality of the feedstock. And you need to find it)
Marina, this needs to be specially studied. I'm quite an amateur. The forum has a topic, and the Internet is full of information.

Thank you Angela! I wrote down everything: mail1: I will look for an enzyme! Only today we went to the dacha, filled out the documents, stopped by our milkmaid, scored cottage cheese, didn’t take milk for freezing (blini), but it’s nothing fast to go again: mashina: I’m not even an amateur, but a beginner lover: girl_pardon: And to the girls I went into the cheese dairy and left, silently: wow: It's so scary oooo (tasteful oooo)

Angela, how interesting! I gave up cheese making, nothing more complicated than Adyghe and Ossetian cheese I didn’t succeed)) Now I’ll try again, it seems to be not very difficult, without any ph and points, sorry, flocculation))

[Shine,]

Shine, Yes, I myself threw something. I just make cheese, mozzarella and halloumi.

[Angela]

Angela, and from store milk it will turn out?

My milk is rustic. Not pasteurized. If the store milk is pasteurized, then you need to add calcium chloride. The result is 90% or even 100% dependent on the quality of the feedstock. And you need to find it)

[ang-kay]

ang-kay, understandably.....

[Angela]

Angela, Hi! I harnessed for a long time and finally went - made Hallumi!
I had store-bought pasteurized milk, so I prepared it as Irina taught Kara in that recipe - fermented with sour cream and added calcium chloride.
The milk turned out to be not very good, although before that I had twice made cheese on this one, and everything was successful. This time the grain turned out, in my opinion, not quite correct, it was not very sticky, so I pressed not for 30 minutes, as in your recipe, but for two whole hours.

But still, when I flattened the cheese after boiling, the heads cracked. Apparently, the shape also affects - it is necessary to initially make not "kegs", but a "cake".

But, in spite of everything, the cheese turned out to be very tasty, it even looks like the Halloumi that I ate in Cyprus, but not so salty. Here's a cut:

Almost everything has already been eaten, I feel that it will not come to frying.
Thank you, dear, without you I would not have dared to do this experiment! I will definitely repeat and achieve the same plasticity as your cheese.

If at all possible for pasteurized milk cheese

For statistics lovers like me: brewed from 4.5 liters of milk + 360 grams of sour cream. Total 4860 grams of raw materials. After pressing, two heads of 500 grams were obtained. After cooking, the heads were 370 grams each.

[Svetik,]

Svetik, I'm glad you experimented. I'm not good at making cheese. I do, but I haven't studied the issue in depth. I have never made it from pasteurized milk. But when I found this particular recipe, their milk was pasteurized and they only added calcium and meito to it. Perhaps you can just leave this milk for a day later so that the acidity accumulates? I mean, sour cream can also be ... not entirely natural. Ira, of course, studies everything in depth. Maybe you need to create acidity artificially? In mozzarella it is made with lemon.

not "kegs", but a "cake".

Yes, cheese doesn't have to be thick.

just not so salty. Here's a cut:

Well, you yourself can adjust it by salt longer.

achieve the same plasticity as your cheese.

I also have cracks. I think I am digesting or the fat content is not enough. I often skim the cream off the milk.