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Halloumi


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Ingredients

1 portion(s)

Halloumi

  • 2 litres Milk
  • 0.5 teaspoon rennet
  • 50 g salt
5

Recipe's preparation

    Setting curds
  1. Heat milk on temp 37 for 10 mins on speed 1

  2. Mix rennet with 1 tbspn water (filtered or unchlorinated better), and add to milk. Stir for 1 min on speed 1

  3. Pour milk into ThermoServer and let it sit for 1 hour.

  4. Cut the curds into 2 cm strips both ways and at a 45 degree angle

  5. Let the curds sit for another 10 minutes

  6. Curds
  7. At this point, we bring the curds back up to temperature and then drain them

  8. Transfer the curds & whey from the ThermoServer back into the TM bowl. Reheat on 37 for 30 mins on speed

  9. Line the rice basket with the cheesecloth. Pour the curds & whey into the rice basket over a ThermoServer. You will need to keep the whey for later.

  10. Cover the curds with cheesecloth and place a heavy weight on top. You will need to sit the rice basket somewhere the why being pressed out can drain away. Leave for 30 minutes, then turn out of the rice basket.

  11. Cut the curds into pieces. Pour the whey back into the TM and heat for 5 mins, 90 degrees, speed 1.

  12. Put the rice basket in the TM bowl and put the pieces of halloumi back into the rice basket. Cook for 30mins, speed , on 90. The halloumi will rise to the top when it is done.

  13. Brine
  14. 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

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11

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 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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Comments

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  • I have liquid rennet. Do I still add the water to...

    Submitted by Suzibro on 25. February 2021 - 06:30.

    I have liquid rennet. Do I still add the water to it?

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  • Made this for the first time today. Worked great...

    Submitted by sjdaotearoa on 27. February 2020 - 12:15.

    Made this for the first time today. Worked great thank you! tmrc_emoticons.-) 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.

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  • Not sure if I did something wrong but my milk...

    Submitted by MelinaL on 10. July 2018 - 19:28.

    Not sure if I did something wrong but my milk didn't set at all. Is there any way to save it?

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  • Made this yesterday and wow yes definately allow 3...

    Submitted by celeste19 on 7. June 2018 - 10:30.

    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

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  • PaigeHoorweg:...

    Submitted by stinimende on 23. January 2018 - 17:09.

    PaigeHoorweg:

    No sorry, I haven't. My boy isn't Intolerant anymore and LF milk is too expensive to play around with. Lol

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  • Note to self: allow 3 hours to make this.

    Submitted by kiwi64 on 12. November 2017 - 13:00.

    Note to self: allow 3 hours to make this.

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  • Turned out delicious thank you

    Submitted by ThermoFleck on 18. September 2017 - 21:52.

    Turned out delicious thank you

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  • stinimende...

    Submitted by PaigeHoorweg on 20. May 2017 - 17:24.

    stinimende:
    Hi! Have you since tried this with the lactose free milk?

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  • Made this cheese the other day and it turned out...

    Submitted by MariaWaters on 19. January 2017 - 20:45.

    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!!

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  • Hello Kathemo,  just

    Submitted by Emma Mastoi on 24. October 2016 - 13:10.

    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 tmrc_emoticons.)

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  • Greenacres227 wrote: Can

    Submitted by stinimende on 21. October 2016 - 13:07.

    Greenacres227

    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

     

    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.

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  • Can anyone help me in what

    Submitted by Greenacres227 on 18. October 2016 - 15:22.

    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

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  • Thank you. This turned out

    Submitted by stinimende on 9. October 2016 - 22:47.

    Thank you. This turned out well. Now to figure out how to stop eating it!

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  • I've just had the same

    Submitted by amulligan on 29. September 2016 - 19:43.

    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.

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  • So excited it worked out, I

    Submitted by cshearer on 20. September 2016 - 22:02.

    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.  tmrc_emoticons.)

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  • Oh yummo! I'Ve made this

    Submitted by shell15june on 18. September 2016 - 10:16.

    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! 

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  • Hi made this last week & is

    Submitted by sharmac on 14. August 2016 - 12:10.

    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

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  • The same thing happened to

    Submitted by Pem Ogden on 12. August 2016 - 11:39.

    The same thing happened to me,  I added another junket now i will see how it goes, did you end up doing that? 

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  • Oh my god, Halloumi heaven.

    Submitted by Thermokatryn on 7. August 2016 - 17:59.

    Oh my god, Halloumi heaven. Success 1st time,many it squeaks. Will definitely be trying this again.

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  • Made some today, full cream

    Submitted by Kathemo on 7. August 2016 - 17:08.

    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. 

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  • Awesome that I can make my

    Submitted by Vetski on 6. August 2016 - 18:14.

    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

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  • I attempted to make my first

    Submitted by --lyn-- on 29. July 2016 - 19:11.

    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?

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  • Made this a few times now,

    Submitted by Leanne31 on 21. July 2016 - 21:34.

    Made this a few times now, thanks for sharing.

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  • Pasta sauces, soups, pie

    Submitted by stinimende on 21. June 2016 - 09:17.

    Pasta sauces, soups, pie filling/sauce. 

    Just sub the liquid content with whey. 

    Freezes well, also. 

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  • I've made LF Ricotta many

    Submitted by stinimende on 21. June 2016 - 09:11.

    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. 

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  • Has anyone tried using

    Submitted by Brosen on 23. May 2016 - 14:13.

    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.

     

     

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  • I really love this recipe!

    Submitted by Chanowan on 29. March 2016 - 13:31.

    I really love this recipe! thank you so much!!

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  • Great recipe! You can get

    Submitted by Burgers2 on 12. March 2016 - 10:34.

    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!

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  • Have made several times, have

    Submitted by karls.g on 27. February 2016 - 08:08.

    Have made several times, have tried with different amounts of salt, I personally prefer around 20G

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  • Such a great recipe, thanks

    Submitted by Cathrin on 13. February 2016 - 21:09.

    Such a great recipe, thanks so much!!

     

    have you tried feta?

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  • I

    Submitted by KymberleyK on 10. February 2016 - 20:12.

    I

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  • Chrit wrote: Can you tell me

    Submitted by KymberleyK on 10. February 2016 - 20:04.

    Chrit

    Can you tell me where you get Rennet? ebay? and do  the tablets or liquid work better?!?

     

    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.

     

     

     

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  • Can you tell me where you get

    Submitted by Chrit on 7. February 2016 - 10:11.

    Can you tell me where you get Rennet? ebay? and do  the tablets or liquid work better?!?

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  • OMG!!! Totes amaze! have

    Submitted by Thirrosis of the liver on 19. January 2016 - 00:04.

    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...).

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  • Use the plain junket tablets

    Submitted by ohitsabbey on 7. January 2016 - 16:56.

    Use the plain junket tablets with no sweeteners. Otherwise you will have sweet halloumi!  tmrc_emoticons.p

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  • love it :)  i used 2 junket

    Submitted by Suzy55 on 5. January 2016 - 23:14.

    love it tmrc_emoticons.) 

    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 tmrc_emoticons.)

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  • Ok so it's worked, just

    Submitted by Thermogfjo on 16. December 2015 - 14:11.

    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!

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  • I used the 1/2 tsp  it's

    Submitted by Minda on 16. December 2015 - 13:00.

    I used the 1/2 tsp  it's worked every time

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  • Mmm, me too. Have wasted 4

    Submitted by Gracie4 on 12. December 2015 - 10:44.

    Mmm, me too. Have wasted 4 litres of milk so far. 

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  • I have made this 3x in 2

    Submitted by Alien on 10. December 2015 - 16:54.

    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 Love

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  • Hi Minda, just wondering how

    Submitted by Kels on 11. November 2015 - 16:23.

    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!

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  • Thoughts for improvement,

    Submitted by ChocolateTeapot on 7. November 2015 - 22:08.

    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. 

     

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  • Can you use goats milk?

    Submitted by Tamara.Rees on 6. November 2015 - 00:27.

    Can you use goats milk?

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  • Hi has anyone made it using

    Submitted by tjm2484 on 14. August 2015 - 17:55.

    Hi has anyone made it using Junket tablets? How do I do using one?? And do I use vanilla flavour junket tablets? 

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  • WOW cant wait to try this

    Submitted by Fun Fatty foods on 7. May 2015 - 16:18.

    WOW cant wait to try this

    facebook pg:


    https://www.facebook.com/Funfattyfoods


    https://funfattyfoods.wordpress.com/

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  • So much better than store

    Submitted by Krissie K on 16. April 2015 - 20:07.

    So much better than store bought.

     

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  • Great recipe, thanks so much.

    Submitted by abboota on 10. April 2015 - 17:07.

    Great recipe, thanks so much.  It works perfectly.

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  • You can use it to make a heap

    Submitted by MamaBarbs on 26. February 2015 - 23:14.

    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  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!

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  • I have made this recipe about

    Submitted by MamaBarbs on 26. February 2015 - 23:09.

    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.

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  • Was so excited to find this

    Submitted by Cindyrichards on 18. February 2015 - 22:22.

    Was so excited to find this recipe, as a newby Thermo owner this recipe was easy to follow and tasted delicious.

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