Halloumi by miekeangel. A Thermomix <sup>®</sup> recipe in the category Side dishes on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Halloumi

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Ingredients

1 portion(s)

Halloumi

2 l full cream milk
2 Tablets junket tablet
1 tbsp water
20 g Pink Himalyan Salt

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6

3h 30min

Preparation 3h 30min

Baking/Cooking
7

advanced

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  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!
- Recipe is created for
  TM 31
9

Recipe's preparation

Curds

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 / "Gentle stir setting"
23. Halloumi is done when it rises to the top

Brine

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
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Spatula TM5/TM6
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Tip

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 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.