- 2 litres Milk
- 0.5 teaspoon rennet
- 50 g salt
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
Accessories you need
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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