Ingredients
1 portion(s)
Halloumi
- 2 litres Milk
- 0.5 teaspoon rennet
- 50 g salt
-
6
25min
Preparation 25minBaking/Cooking -
7
medium
Preparation -
8
-
Recipe is created for
TM 31
-
Recipe's preparation
Heat milk on temp 37 for 10 mins on speed 1
Mix rennet with 1 tbspn water (filtered or unchlorinated better), and add to milk. Stir for 1 min on speed 1
Pour milk into ThermoServer and let it sit for 1 hour.
Let the curds sit for another 10 minutes
At this point, we bring the curds back up to temperature and then drain them
Transfer the curds & whey from the ThermoServer back into the TM bowl. Reheat on 37 for 30 mins on speed "Gentle stir setting"
Cut the curds into pieces. Pour the whey back into the TM and heat for 5 mins, 90 degrees, speed 1.
Put the rice basket in the TM bowl and put the pieces of halloumi back into the rice basket. Cook for 30mins, speed "Gentle stir setting" , on 90. The halloumi will rise to the top when it is done.
Pour off all but 250g of the whey. Add 250g of boiling water and 50g salt and cook for 100, speed 1, for 5 minutes. Let it cool, then put cooked halloumi into a container and cover with brine.
The brine is quite salty, as it's a preserving agent. If you prefer, you can cut back on the amount of salt - I wouldn't go lower than about 20g, however.
Keeps for 1-2 weeks in the refrigerator
Setting curds
Curds
Brine
Accessories you need
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Simmering basket
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Spatula TM5/TM6
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Tip
If you can't get hold of rennet, junket tablets can also be used, They would be found in the dessert aisle of your supermarket if they have them.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentI have liquid rennet. Do I still add the water to...
I have liquid rennet. Do I still add the water to it?
Made this for the first time today. Worked great...
Made this for the first time today. Worked great thank you! After the final step, tipped the whey through a cheeseclother strainer and managed to get a small amount of delicious ricotta out of it as well.
Not sure if I did something wrong but my milk...
Not sure if I did something wrong but my milk didn't set at all. Is there any way to save it?
Made this yesterday and wow yes definately allow 3...
Made this yesterday and wow yes definately allow 3 hours
thanks for the recipe! super easy to follow and the photos were a great help!
I used coles AU brand full cream milk and 40g of salt
didnt realise on the last step of cutting the cheese would be the actual shape of the haloumi so ended up with some pretty odd shapes
Worked well and tastes better than store bought
PaigeHoorweg:...
PaigeHoorweg:
No sorry, I haven't. My boy isn't Intolerant anymore and LF milk is too expensive to play around with. Lol
Note to self: allow 3 hours to make this.
Note to self: allow 3 hours to make this.
Turned out delicious thank you
Turned out delicious thank you
stinimende...
stinimende:
Hi! Have you since tried this with the lactose free milk?
Made this cheese the other day and it turned out...
Made this cheese the other day and it turned out great. Having another go today and including chilli flakes. Thank you for the recipe. I shall never buy haloumi again!!
Hello Kathemo, just
Hello Kathemo, just wondering what brand full cream milk you used? I'm unable to find the non homogenised milk where I live and will most likely have to resort to full cream milk.
Thank you very much
Greenacres227 wrote: Can
I would try adding at Step 7. If that still has them floating, try gently folding them through in step 8 while in the cheese cloth.
Can anyone help me in what
Can anyone help me in what stage would i put chilli flakes in as i did it when i added the Junket and it stayed on the top but i cant see any other way any help would be appreciated
Thank you. This turned out
Thank you. This turned out well. Now to figure out how to stop eating it!
I've just had the same
I've just had the same experience as Pem Ogden where the milk/junket did not seem to set after the 1 hour...when I cut there was no discernible line. I have added an additional junket tablet, mixed it through for 1 minute and back in the thermoserver. For others who have done this, has it worked out or do I need to abandon and start all over again? Thanks in advance.
So excited it worked out, I
So excited it worked out, I got some weird shapes as the pieces all melded together but that doesnt matter. Was time consuming but well worth it, just need to organise making it around being home, i am sure once i get the method downpat it will be easy. I had bought regular milk and then noticed the recipe said un homogenised so went out and bought some which is double the price. I thought it best to set myself up for success the first time but I think tomorrow I will have a go with the regular milk just to see how different it might be. Now I need to make some soup with the whey.
Oh yummo! I'Ve made this
Oh yummo!
I'Ve made this twice now and both times they have been awesome!
Recommed to leave in the brine for at least a few hours to get the salty taste through it and it's beautiful!
Now it's got me wondering what other flavours I could pop in it (eg: chilli) for a little added flavour!
Hi made this last week & is
Hi made this last week & is so easy & beautiful to eat. I am now making another batch this weekend & wonder has anyone tried to add anything to the milk, I was chilli haloumi or herb & garlic haloumi.
Has anyone experimented with other flavours? I don't want to waste plain haloumi if it doesn't work with other flavours in it.
Thanks everyone
The same thing happened to
The same thing happened to me, I added another junket now i will see how it goes, did you end up doing that?
Oh my god, Halloumi heaven.
Oh my god, Halloumi heaven. Success 1st time,many it squeaks. Will definitely be trying this again.
Made some today, full cream
Made some today, full cream milk and 2 junket tablets. Now happily sitting in brine. Looks fabulous. Have over 340g. Pleased and can't wait to make lamb and Halloumi in a few days.
Awesome that I can make my
Awesome that I can make my favourite cheese! the first time I made it, ended up ditching when my curds didn't set - the second time I tried - today - whollah!!!! So happy to add cheesemaker to my list of talents! Thanks for sharing this recipe
I attempted to make my first
I attempted to make my first batch tonight and after 2 hours the milk and junket has not set. I only used one junket tablet. Could I start again with this mix and add another junket tablet or should I just throw it away?
Made this a few times now,
Made this a few times now, thanks for sharing.
Pasta sauces, soups, pie
Pasta sauces, soups, pie filling/sauce.
Just sub the liquid content with whey.
Freezes well, also.
I've made LF Ricotta many
I've made LF Ricotta many times with fresh Zymil. I think LF full fat Zymil would work for this, although I haven't actually done it. I might try.
Has anyone tried using
Has anyone tried using lactose free milk? I also found vegetarian rennet as I'm not a fan of how actual rennet is made/collected. I'm not sure if it will work. I think I might give it a try as I can't find alot of lactose free cheese products other than cheddar and cream cheese. I thought I might have a go making LF ricotta if the halomi is successful.
I really love this recipe!
I really love this recipe! thank you so much!!
Great recipe! You can get
Great recipe! You can get rennet in Melbourne at Bee Sustainable on Lygon Street Brunswick. They are a great store for cheese and honey equipment and other yummy things!
Have made several times, have
Have made several times, have tried with different amounts of salt, I personally prefer around 20G
Such a great recipe, thanks
Such a great recipe, thanks so much!!
have you tried feta?
I
I
Chrit wrote: Can you tell me
I didn't know where to get rennet either but used plain (unflavoured) junket tablets from the supermarket and they work fine. They might be easier for you to source, although i'm also keen to try it with rennet to compare.
Can you tell me where you get
Can you tell me where you get Rennet? ebay? and do the tablets or liquid work better?!?
OMG!!! Totes amaze! have
OMG!!! Totes amaze! have found it best to make 2 batches at once given the amount of time the cheese spends out of the TM(Nothing to do with 1 batch not lasting more than a day...).
Use the plain junket tablets
Use the plain junket tablets with no sweeteners. Otherwise you will have sweet halloumi!
love it :) i used 2 junket
love it
i used 2 junket tablets and the end result was 285 gms of cheese. I'm waiting to see if the saltiness of the cheese increases after 24 hrs in the brine as I think this will make it more delicious.
Thanks again
Ok so it's worked, just
Ok so it's worked, just waiting for the brine to cool now. I'm sorry, I'm sure it will taste fine, but for the measly amount of 153g of halloumi that it makes, it's so not worth the time and money. (I bought unhomogenised milk as suggested). Can't wait to pop on the BBQ tonight. I don't know why I was under the impression it made heaps!
I used the 1/2 tsp it's
I used the 1/2 tsp it's worked every time
Mmm, me too. Have wasted 4
Mmm, me too. Have wasted 4 litres of milk so far.
I have made this 3x in 2
I have made this 3x in 2 weeks - now I make it for one of my daughters as well as us - I gave her some and she loved it but ran out so picked some up from the supermarket and said it was awful compared to what I had made (i added dried mixed herbs and pepper ) - we love this recipe - thanks for sharing
Hi Minda, just wondering how
Hi Minda, just wondering how much liquid veggie rennet you used? I have purchased from the same online store but not sure how much I should use. Thank you very much!
Thoughts for improvement,
Thoughts for improvement, step 1 depends on the starting temperature of the milk, ambient temperature, etc. To improve recipe, explain what the expected result is. For instance, for 10 minutes or until a thermometer says your at 37C. After 10 minutes my milk was at 28C, the recipe gave me no clues as to the goal. Meh, added another 5 minutes got up to 35C by thermometer and moved on.
Rennet is harder to find than unicorn poo. Used Junket but how much? 1 tablet dissolved in 1 tablespoon of cold water. Perfect for me, again, a way to improve the recipe by using an ingredient available at supermarkets not from Diagon Alley.
Towards end of recipe, cut the curd into pieces, why? What size? Again, explain why in the recipe steps so we can make an informed decision.
Can you use goats milk?
Can you use goats milk?
Hi has anyone made it using
Hi has anyone made it using Junket tablets? How do I do using one?? And do I use vanilla flavour junket tablets?
WOW cant wait to try this
WOW cant wait to try this
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So much better than store
So much better than store bought.
Great recipe, thanks so much.
Great recipe, thanks so much. It works perfectly.
You can use it to make a heap
You can use it to make a heap of things. Try using it in scones, or in soups, or in a glass for a refreshing drink after making the halloumi, or you can warm it to 80 degrees "Gentle stir setting" When you get to temp turn the speed to 2 to get the whey moving then switch off the blade at the same time you are adding a couple of tablespoons of vinegar or lemon juice. Leave it to sit for 30 minutes, then come back and strain the goodness into a double layer of cheese cloth. Voila - fresh whey ricotta. Great cooks treat with some lemon zest and honey, especailly spread on toast!
I have made this recipe about
I have made this recipe about 20 times now. Each time its been absolutely amazing! Off to make another batch right now. I plan on splitting it 50/50 and adding some chilli flakes to one half this time around. So tasty. I generally use less salt that is indicated in the recipe (20-25g). I find it works just as well after the cheese has had a couple of days to soak in the brine.
Was so excited to find this
Was so excited to find this recipe, as a newby Thermo owner this recipe was easy to follow and tasted delicious.