Ruqayyah Snyder
Halloumi is a semi-hard, unripened cheese that is easy to make at home. The process of making halloumi involves heating milk to about 36-38°C, adding rennet or yoghurt culture, and allowing the mixture to curdle. Once the curds are set, they are cut into small cubes, drained through a lined colander, and pressed into a solid curd. The curd is then sliced and poached in its own whey, and the resulting cheese can be seared or pan-fried until golden. While halloumi can be made using various types of milk, including raw milk, the quality of the milk can impact the final product. In Australia, halloumi is commonly served with honey, lemon, and thyme, and paired with warm pita bread, olives, and olive oil.
How to make halloumi in Australia
| Characteristics | Values |
|---|---|
| Milk | Fresh, ideally unhomogenised |
| Other ingredients | Junket tablets, salt, rennet, yoghurt culture |
| Equipment | Saucepan, colander, muslin or Chux, plate, weight |
| Temperature | Heat milk to 36-38°C, reheat curds to 40°C, cook cheese at 97°C |
| Process | Make curds, cut into 1 cm squares, stir, drain, press, slice, poach in whey, sear or pan-fry |
| Brine solution | Dissolve 5 tbsp of salt in 1.5 litres of water |
| Storage | Refrigerate in brine for up to a month |
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What You'll Learn
Choosing the right milk
The type of milk you use will determine the quality of your halloumi. It is recommended to use the best milk you can afford. Ideally, the milk should be unhomogenised and unpasteurised. Unhomogenised milk is milk that has not been standardised and still contains cream. Unpasteurised milk, also known as raw milk, is milk that has not been heat-treated to kill bacteria. Using unpasteurised milk will allow you to preserve the delicious raw milk flavours in your halloumi.
If you are unable to get your hands on unpasteurised milk, you can use pasteurised milk instead. However, keep in mind that the law may prohibit consuming it as milk, so you may have to purchase it as cosmetic skin milk.
Once you have your milk, you will need to heat it to about blood temperature, which is 36-38°C. You can use a food thermometer to check the temperature, or you can use your hand. If the milk feels neither hot nor cold, but the same temperature as your finger, then you know it is ready. A double boiler is a great way to heat your milk gently and avoid scorching.
If you are adding a yoghurt culture to your milk, simply warm the milk, add 2 tablespoons of natural yoghurt, and whisk it in. Then, leave the mixture at room temperature, covered, for an hour before continuing with the cheese-making process.
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Preparing the brine solution
The brine solution is used to store the halloumi cheese. Once the cheese is prepared, place it in a sterile jar and pour the brine solution over it until it is completely covered. The cheese should be left in the fridge for at least a few hours or even a full day before consuming it. The longer the cheese sits in the brine, the saltier it will become. The cheese can be stored in the brine in the refrigerator for up to a month.
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Cutting the curds
Once the curds are set, ensure the temperature is still maintained at around 36°C. Use a long knife, such as a bread knife, to cut the curd into 1 cm squares. Start by slicing the curd vertically in one direction, and then again at right angles to create 1 cm cubes. Hold your knife at an angle and cut through the curd from the side to create more cubes.
Allow the curds to sit for 10 minutes, and then gently stir them. Reheat the curds to 40°C over a period of about 10 minutes. Line a colander with a layer of muslin or a clean cloth, leaving enough to cover the top of the cheese. Place a bucket or pot underneath to collect the whey, and then drain the curds through the lined colander. Wrap the cloth over the top and place a plate on it. Put about 1 kg of weight on the plate and leave it for an hour or two to knit together.
Finally, cut the curds into slices about 1 cm thick. You can now poach the curds in their own whey by heating the whey to 85°C and cooking the curds for 10 minutes or until they float.
To make a brine solution, mix together 40-50 grams of salt with 1.5 litres of water, stirring to dissolve the salt. Place the cheese in a sterile jar and add the brine. Leave the cheese in the fridge for a day or a few hours before using. The cheese will last a week or two but will become saltier over time.
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Cooking the cheese
To fry the halloumi, make sure your pan is thoroughly preheated. Halloumi tends to stick to the pan, so you can add a small amount of oil to prevent this. Fry the halloumi for 1-2 minutes on each side until golden.
Halloumi is delicious drizzled with honey and sprinkled with thyme, chilli flakes, or red pepper flakes. It can be served with warm pita bread, olives, and olive oil, or added to a salad or pasta.
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Pan-frying techniques
To make halloumi, you can use a griddle pan or a regular frying pan. If you are using a griddle pan, you can skip the step of drying the halloumi with a paper towel. If you are using a regular frying pan, it is recommended to use a non-stick pan. If you don't have a non-stick pan, you can use a stainless steel pan, but you will need to use a lower heat and add a dash of oil to prevent the cheese from sticking.
Before placing the halloumi in the pan, make sure to pat it dry with a paper towel. This step will help you achieve a crispy exterior. Cut the halloumi into slices that are about 1 cm thick. If you are using a non-stick pan, you can choose to dry fry the halloumi without adding any oil. If you are using a stainless steel pan, brush both sides of the halloumi slices lightly with olive oil.
When frying the halloumi, make sure to cook it in a single layer and not overcrowd the pan. This will help it brown evenly. Fry the halloumi for 1-2 minutes on each side or until golden brown. Use a spatula to carefully flip the halloumi, being careful not to break it. The second side will brown more quickly, so keep an eye on it.
Once the halloumi is cooked to your liking, remove it from the pan and serve it immediately. Fried halloumi is best enjoyed fresh, as it will become rubbery when it cools. You can serve it plain or drizzle it with honey and sprinkle it with thyme for a sweet and earthy flavour.
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