Ingredients
Halloumi
- 2 litres Milk
- 0.5 teaspoon rennet
- 50 g salt
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I'm cooking this todayRecipe'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.
Cut the curds into 2 cm strips both ways and at a 45 degree angle
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" 
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.
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.
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
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.
Thermomix Model
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Recipe is created forTM 31
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
I have liquid rennet. Do I still add the water to it?
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 didn't set at all. Is there any way to save it?
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:
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.
Turned out delicious thank you
stinimende:
Hi! Have you since tried this with the lactose free milk?
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 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
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