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1 portion(s)


  • 2 l full cream milk
  • 2 Tablets junket tablet
  • 1 tbsp water
  • 20 g Pink Himalyan Salt
  • 6
    3h 30min
    Preparation 3h 30min
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9

Recipe's preparation

  1. 1. Put all Milk in Jug
    2. Heat on 20 Mins/37°C/Speed 1
    3. Mix Junket with water
    4. Add Junket mix to milk
    5. Stir for 1 min on speed 1
    6. Pour milk into Thermoserver and let sit for 1 hour

    7. Once curds are set cut them into 2 cm strips so that you have mini diamonds. Dont forget around the edge of the Thermoserver
    8. Let the curds sit for another 10 mins

    9. Transfer the curds and whey back into the bowl (it's messy!)
    10. Reheat 30 Mins/37°C/
    11. Line the rice basket with cheesecloth, muslin cloth, a nut bag or paper towel
    12. Pour the curds and whey into the rice basket over the Thermoserver. Keep the whey for later

    13. Cover the curds with extra/overflow of the cloth.
    14. Place a heavy weight on the top, to squeeze the whey out
    15. Leave to drain for 30 mins
    a. if you have 2 rice baskets you can place one over the other and squeeze the whey out by hand, skipping the 30 min wait
    16. Turn out the curds onto a chopping board
    17. Cut curds into pieces. Remembering the shapes you cut will be the shape of your halloumi. Cut them bigger or smaller as per your preference
    18. Pour all the whey back into the bowl
    19. Heat for 5 Mins/90°C/Speed 1
    20. Put all the curd pieces into the rice basket
    21. Put the rice basket into the bowl
    22. Cook 30 mins/90°C /
    23. Halloumi is done when it rises to the top
  2. Brine
  3. 1. Pour 250g of the whey into the bowl
    2. Add 250g of boiling water
    3. Add 20g of Pink Himalayan Salt
    4. Cook 5 mins/100°C/Speed 1

    5. Cover cooked Halloumi with Brine

Accessories you need

  • Simmering basket
    Simmering basket
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  • Spatula TM31
    Spatula TM31
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  • Measuring cup
    Measuring cup
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Will keep for 1 - 2 weeks in the fridge

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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